Veg Poha Pudding

 Ingredients and Prep.

Potato 1 big peel and grate put in water, wash twice, squeeze out water and keep in a bowl

Carrot 1 big, peel and grate

Heat 2 tsp oil add

Jeera 1 tsp

Add garlic 2 cloves grate/ chopped

Roast lightly, add 1 onion sliced

Green chilies 1-2 finely chopped

Capsicum ½  chopped

No need to cook vegetables well

Add grated potato and carrot, fry till the rawness goes and water goes

Add 1 tomato chopped , fry till the water from tomato evaporates

Chili flakes 1 tsp

Turmeric ½ tsp

garam masala ½ tsp

chaat masala 1 tsp

red chili pdr ½ tsp

salt 1 tsp/ to taste

kasturi methi ½ tsp

coriander leaves 1 tbsp

remove and cool on a plate

add lemon juice of ½ lemon

poha 1 cup, wash well, drain. Spread on a plate to dry for 10 minutes

mash with your hands well once it is soft

besan 3 tbsp add the poha

add turmeric pdr ½ tsp

sesame seeds 1 tbsp

salt to taste and mix well with poha

add water  and mix with hands to make a thick batter, add kasturi methi crushed 1 tsp

put half of the filling mix well

in a heavy pan add oil 1 tbsp spread all around, add sesame seeds 1 tsp spread around

spread half of the batter well, leaving some space all around

now spread the remaining filling and spread the remaining half batter

cover and cook for 5 minutes, once you see brown around, cover with a plate and remove to cook on the other side.

You can add some cheese slices on the 2nd half of filling, then spread the remaining batter on top, to get more protein from your dish.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale

   

Ingredients

• 1 tbsp coconut oil
• 1 medium yellow onion, small dice
• ½-1 tsp dried chili flakes 
• ½ tsp coriander pdr
• ½ tsp  cumin pdr
• ½ tsp ground turmeric
• 2-inch piece fresh ginger, peeled and minced
• 3 cloves garlic, peeled and minced
• sea salt and ground black pepper, to taste
• 1 ½ lbs (690 grams) sweet potatoes, peeled and diced into 1-inch pieces
• ½ cup brown lentils, picked over
• 4 cups vegetable stock
• 13.5 oz (400 ml) can full fat coconut milk
• 1 small bunch kale, stems removed and leaves chopped (about 4 cups chopped kale)
• To garnish: chopped coriander leaves, extra chili flakes, lime wedges, nigella seeds

Instructions Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper. Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil. Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third. Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary. Serve the sweet potato and coconut milk stew hot with chopped cilantro, extra chili flakes, lime wedges, and Nigella seeds (if using).

 NOTES

Coconut milk is naturally sweet and so are sweet potatoes (obviously). I like to go in with a lot of dried chili to balance things out, but of course add as much as you feel comfortable with.

Chard or mustard greens would also be delicious in place of the kale.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs