Tomato Pachadi

1 cup chopped tomato
chopped green chili to taste
1 teaspoon chopped cilantro leaves
1/2 cup yogurt
1/2 teaspoon mustard powder
2 tablespoon of shredded coconut
1/2 teaspoon salt

Seasoning:
1 tablespoon oil
1/2 teaspoon mustard seeds
less than 1/4 teaspoon of fenugreek seeds

First start the seasoning. Heat oil in a pan.  When the oil is hot add the mustard seeds and fenugreek seeds.  When the mustard seeds pop add green chili, tomato, turn the heat off cover and let it cool.  When it is down to room temperature add mustard powder, salt, yogurt and chopped cilantro leaves.

This serves two people and takes 10 minutes to prepare.  It is served with chapati or rice.  It can also be served as a dip or salad dressing.

This is served as a side dish for almost any occasion.  This is a south Indian recipe.  There are several variations of this recipe.  Instead of tomato other vegetables can also be used like cucumber, winter melon, chayote, dosakai.  This is a great way to use up ripe tomatoes.

Buckwheat crepes with Kale and Mushroom Filling

To make crepes:

1 cup buckwheat flour  (called kuttu ka atta in Hindi)

1/2 cup rice flour

1 cup almond milk (or any milk)

1 1/2 cup water

1/2 teaspoon salt or to taste

In a bowl mix all of the ingredients to make a lump free, flowing batter.  Adjust the water as necessary.

For best results let the batter rest for at least 4 hours before making crepes.  I usually leave it overnight in the refrigerator for chilling.

To make crepes use a greased griddle or a skillet.  Pour some batter in the center and tilt the griddle to spread the batter.  Wait for it cook.  It is done, when the edges are loosening, turn it over and cook the other side and remove.  Do the same with rest of the batter.  Makes about 6 to 8 crepes.

Spicy Kale and Mushroom filling

1 tbsp sesame oil
1 bunch of kale
8 oz pkg or 4 cups chopped mushroom
green chili to taste
1 tablespoon of chopped ginger
some chopped parsley leaves
1/2 teaspoon salt or to taste
tobasco green sauce to taste

Heat oil add green chili and ginger, saute it for a few seconds.  Add parsley and saute it for a few seconds, add mushrooms and kale and saute for a few seconds.  Add salt and let it cook until all of the water has evaporated.  Turn the heat off when the curry is dry add some tobasco sauce and mix. 

To assemble the crepes put some filling in the center and fold the edges of the crepe over the filling.  Serve with chutney or tomato salsa.

Simple ingredients for healthy living

Note:  I usually buy buckwheat flour in small quantities.  It gets rancid very easily.  I store it in the refrigerator. 

Ma ki dal or Kali dal recipe

Ingredients:
1 cup  whole black urad dal 

2 /1/2 cups of water

1 tablespoon chopped garlic 

1 tablespoon of chopped ginger 
1/2 salt or to taste
1 tablespoon of sour cream 

1 tablespoon  of butter 

2 tablespoon of ghee 

1/4 tsp of cumin seeds 

1/4 teaspoon of chili powder 
pinch of asafoetida

Preparation:  Wash and rinse the dal thoroughly.  Soak it for 4 to 8 hours or overnight before cooking.

To a pan on medium heat with 2 1/2 cups of water add the soaked dal, garlic and ginger and cook till the dal is done.  Takes about 30 minutes.  Add salt cook for 5 minutes.  Manually crush the cooked dal against the wall of the pan.  Turn the heat off.  Add sour cream and butter mix.  

Seasoning:
Heat ghee add cumin seeds, when the cumin seed turn brown turn the heat off add asafoetida and pinch of chili powder and add it to the dal.

Serve hot with chapati or rice.

Ma ki dal is also called Kali dal.

Broccoli Stir Fry Curry

1 lbs of fresh broccoli can be substituted with frozen
3 tablespoon oil
1/2 teaspoon of salt
1 teaspoon of curry powder add more if you want it spicier

Wash and cut the broccoli.  Remove the end and discard it.  Use the stalk if it is tender.  

Heat oil in a pan add broccoli and salt cover and cook for 2 minutes.  After 2 minutes remove the cover stir add 1/2 teaspoon of salt  cover and cook for 3 minutes.  After that remove the cover add 1 teaspoon of curry powder and cook till done do not over cook.  While cooking occasionally stir the vegetable so that the bottom does not burn add a little water if necessary.

To taste good broccoli should retain some crunchiness.  It takes about approximately 7 to 10 minutes for broccoli to cook stirring it occasionally.  

Serve with rice or chapati.

Serves 4.
Beautiful green broccoli, delicious and tasty.  If it is spiced just right anybody will eat it.  Buy them green and with a compact flower head them stem should not be woody.



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