Friday, December 1, 2017

Warm & Spicy Ginger Tea

I learnt to make this soothing ginger tea from chef Shahir Masood who hosts a show on CBC.  It turned out so good I had to share the recipe...This recipe makes sufficient quantity for 3.

Bring to boil 900ml  of water.

















Add 1/2 cup of chopped ginger,
















Add 10 tsp of honey (1tsp equals 5ml).
















Add juice from about 1/2 a lemon, (about a tbsp which equals 3 tsp).

















Add a pinch of cayenne



















let it boil covered on medium low heat for about 10 minutes.
Pour the hot liquid through a filter into 3 large sized mugs.


















Garnish with a slice of lemon and enjoy this warm and spicy ginger tea.
















Note: I use the left over boiled ginger pieces for my morning smoothies or other dishes.




Monday, July 31, 2017

Vegetable Lentil Soup

I found a very good recipe for vegetable lentil soup at cookingclassy.com I made a minor tweak by adding crushed chili peppers and adding pigeon peas for brown lentils. If you don't have vegetable broth handy just add boiling water. This is one of my most favourite soup and so easy to make...

Yield: About 6 servings

Ingredients

2 to 3 Tbsp Coconut oil
Crushed chili peppers (according to your taste)
1 1/2 cups diced carrots (3 medium)
1 1/2 cups diced onions (1 medium or 4 small onions)
1 1/2 Tbsp minced garlic (4 cloves)
4 (14.5 oz - almost 2 cups) cans vegetable broth or boiling water
2 (14.5 oz - almost 2 cups) cans diced tomatoes or 4 tbsp tomato paste
1 1/4 cups dried brown lentils, rinsed and picked over or 1 1/4 cups pigeon peas after soaked in water for 10 hours or overnight
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
Salt and freshly ground black pepper or Crushed chili peppers
1 1/2 cups diced zucchini (1 medium)
2 cups packed chopped kale or spinach
1 Tbsp fresh lemon juice

Directions

Heat oil in a large pot over medium-high heat. Add crushed chili peppers. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. Pour in vegetable broth or boiling water and tomatoes or tomato paste. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. Add in zucchini and kale and simmer 10 minutes longer. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).

Thursday, September 29, 2016

My recipe for a sports drink

It is extremely important to replenish any lost electrolytes after a good workout or a run.  Here is an easy recipe for you to make a sports drink at home.  To a pint (500ml) of cold water add 4 tsp of honey, 1/8th tsp of salt and squeeze 4tsp of lemon juice. Mix well and drink it up.

Thursday, September 8, 2016

Sweet Potato Stew Served With Brown Rice

Sweet potato is one of my favorite foods and I make it often. So delicious and good for you!  I enjoy making this stew and hope you enjoy it too...This is an ideal dish for diabetics.

Sweet Potatoes 300g to 400g

Coconut oil

Spices:
Coriander seeds - 1tbsp
White lentils (Urad dal aka vigna mungo)- 2 tbsp
Red chilles - 4 (There are different varieties of chillies if the ones you have are too hot add 2 chillies)
Coconut - 3 tbsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves  - 1 sprig use only the leaves and discard the stem

Tamarind paste - 1/2 tsp
Turmeric powder - 1tsp
Salt - 2 or 3 tsp depending on your taste.

For Seasoning:
Lentils - 2tbsp
Mustard seeds - 1tbsp
Dried red chillies broken into halves - 3
Curry leaves - 2 sprigs
Asafoetida - 3/4 tsp (optional)

Wash and chop sweet potatoe(s) and add to boiling water.  It usually takes about 10 to 15 minutes for the potatoes to cook.  Check after it boils for 10 minutes.  If its soft turn off stove.  Drain the potatoes and set the water aside for later use.  Mash the sweetpotatoes with a potato masher and set aside.

Heat little oil (2 or 3 tsp) in a saucepan and add Coriander seeds, White lentils, Red chillies, Mustard seeds, Fenugreek seeds, curry leaves.  Stir fry for few minutes.  After the lentils turn slightly brown turn off stove.  Now add coconut.  Stir to mix.  Grind the fried spices and lentil mix along with 1/2 cup water to a smooth paste.

Heat a wok and add some oil (9 to 12 tbsp).  Add seasonings - 2 tbsp lentils, 1 tbsp mustard seeds, 3 red chillies broken into half.  2 sprigs of curry leaves, asafoetida 3/4 tsp (if you have it). After the lentils turn slightly brown add the mashed sweet potatoes and mix well.  Now add the ground-up paste.  Mix well and add the water you had set aside after boiling and draining the sweetpotatoes.  You will need to add more water as the stew will thicken very fast.  You may have to add upto a litre of water. Add water cautiously to get the consistency you like.

If you want a thicker stew add less water.  Mix well after adding water and now add 1/2 tsp of tamarind paste and salt to your taste.  Mix well and after boiling the stew to your desired consistency turn off stove and add a tsp of turmeric powder. Mix will and serve the stew with brown rice.  I usually enjoy eating this with papad on the side.

Thursday, August 18, 2016

Raspberry Smoothie

One of my most favourite smoothie recipe includes berries, banana, fruit, almond milk & protein powder. I absolutely loved the colourful pink smoothie I made today with a cup of almond milk, 1 banana, 3/4 cup raspberries, 3/4 cup pineapple, 1/2 scoop protein powder. I also added a tsp of fishoil.


Wednesday, July 20, 2016

My Mom's Curried Sweet Potatos

A very good morning to all!  I am about to share a recipe that is good for diabetics.  My mother is diabetic and therefore my mum and I are always on the quest for preparing meals that would help keep her blood sugar under control.   We found that Sweet-potato is an excellent vegetable at that.

Ingredients:

Sweet-potato - 4 medium chopped into small bite-sized cubes 
Onion - 1 medium chopped into small pieces not too finely

For seasoning ;
Coconut oil - 4 or 5 tbsp
Mustard seeds (you may use yellow or brown, see photo below)- 2 tsp
Cumin seeds - 2 tsp

Red chilles broken into 2 pieces each - 4
Lentils - 2 different varieties - 1 tbsp each (I used split dehusked black lentils AKA white lentils urad dal or vigna mungo and bengal gram dal; photos posted below)

Curry leaves. See photo below:



Dried fenugreek leaves (you may also add fresh ones), 
 
photo of dried fenugreek leaves also known as Kasoori Methi

Turmeric powder - 1 tsp
Cayenne Pepper - 1/2 tsp
Besan (powdered bengal gram) - 2 tsp (optional)
Salt 1 1/2 tsp

Heat a wok on medium heat. Add coconut oil. After it heats up a little add mustard seeds, cumin seeds, broken red chillies, lentils and curry leaves.  After the seeds splutter a little and lentils turn slightly brown, add chopped onions. Cook onions for 2 or 3 minutes and add sweet-potato pieces.  Add some salt and mix well.  If the pot is too dry add little water as and when needed. After the sweet-potato is half-cooked add fenugreek leaves. Mix well. Close the wok with a lid and let the sweet-potatoes cook until soft. Turn off stove and now you may add rest of the ingredients - Turmeric powder, cayenne pepper, besan and the remaining salt and give it a good mix.  This goes very well with a light roti like a chapati or plain brown rice.

Note: if you have a hard time finding any of the ingredients just omit them except sweet-potato of course :-)











Monday, July 18, 2016

Creamy Mushroom Soup

One of the most simplest soups to make is with mushrooms.  My family and I enjoyed having this soup last weekend. Here is the recipe...

Ingredients:

Mushrooms any variety (I used Cremini) - 1 package of about 225 grams
Onions - 1 small or half a large one
Coconut oil - 4 to 5 tablespoons
Water or stock - 6 cups
Coconut cream or milk -  1 can (400ml)

Method:

In a large pot heat coconut oil and add chopped onions.  Fry until the onions turn a little soft. Add a little salt. Add chopped mushrooms.  After stir-frying for about 3 minutes or so Add water or stock and bring to a boil. let it boil on medium heat for about 10 to 15 minutes. Turn off heat. Puree the mushrooms along with some of the stock in a blender until smooth.  Pour the soup back into the pot. Add the can of coconut milk, salt, pepper and boil for about 5 minutes.  Turn off stove. At this point you may also add some crushed garlic.  Stir the soup and pour into serving bowls.

The quantity should be enough for 6 people if you serve with salad and some sweet-potato fries on the side. i will soon post the recipe for sweet-potato fries.