Curried Butternut Squash Dip

Ingredients

1 2-pound butternut squash

1 tsp extra-virgin olive oil

1 tsp curry powder

1 tsp cumin pdr

1 ¼ cups “lite” coconut milk

1 tbsp finely chopped fresh ginger

1 cup pumpkin seeds toasted, plus more for garnish

Zest of 1 lime

¼ cup lime juice

1 ½ tsp salt

3 tbsp chopped fresh coriander leaves

 Preparations

Preheat oven to 375 degrees F.

Cut squash in half and remove seeds. Brush with oil and place cut-side down in a baking pan. Roast until tender, about 45 minutes. Let stand until cool enough to handle, then scoop the squash out of the skin.

Meanwhile, place curry powder and cumin in a small saucepan over medium-low heat; stir until fragrant, 2 to 4 minutes. Add coconut milk and ginger; bring to a boil over high heat. Adjust heat to maintain a simmer and simmer, stirring frequently, until reduced to about 3/4 cup, 13 to 15 minutes.

Process pumpkin seeds in a food processor until finely ground. Add the squash, the coconut milk mixture, lime zest, lime juice and salt; process, scraping down the sides once or twice, until smooth. Refrigerate until cold, about 2 hours. Serve sprinkled with cilantro and pumpkin seeds, if desired.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days; thin with coconut milk or water as needed.

 

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Coconut Broth With Noodles, Sweet Potato And Leftover Protein

  

 

Ingredients

2 cups leftover cooked protein, such as soy chunks or soft tofu or beans( white/ red/ black)

3 tbsp coconut oil or olive oil

3-in. piece fresh ginger, sliced

1 medium sweet potato, peeled and cut into 2-in. cubes

Pinch of salt

1 tbsp yellow curry powder

1 tsp turmeric

4 cups broth or water

2 400-mL cans full-fat coconut milk

1 tbsp honey or sugar

4 oz rice vermicelli or rice stick noodles

2 tbsp fish sauce / vegan fish sauce ( optional)

1 tbsp pepperoncini juice*

Zest and juice of 2 limes

To serve

Handful of fresh cilantro

½ cup pickled turnips

½ cup thinly sliced green cabbage

2 scallions, thinly sliced

1 jalapeno pepper, thinly sliced

Chili crisp

Lime wedges

* Pepperoncini juice is the acidic, tangy, and slightly spicy vinegar brine left in the jar after the pickled peppers are eaten

Preparations

Chop or tear your protein into bite-sized pieces. In a large saucepan over high heat, warm the coconut oil. Add the ginger. Fry for 3 to 5 min until golden brown, stirring so that it does not burn. Use a slotted spoon to remove the ginger and discard.

Add the sweet potato and a big pinch of salt to the ginger-infused oil. Cook for 3 to 5 min, until sweet potato just starts to soften. Add the curry powder and turmeric. Stir. Let the spices toast for about 30 sec, then add the broth, coconut milk and honey. Bring the soup to a boil. Reduce heat to a simmer and cook for 10 to 12 min, until the sweet potato is al dente, but not soft.

Rinse the noodles well with water. Add them to the saucepan, along with your protein. Stir so that the noodles separate. Continue cooking for about 2 min, or until the noodles are tender and the protein is warmed through. Add the vegan fish sauce, pepperoncini juice and lime zest and juice. Give everything a good stir.

Divide the soup among bowls. Top each serving with fresh cilantro, pickled turnips, green cabbage, scallions and jalapeno. Serve with chili crisp and lime wedges. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

 

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Baked Chickpeas Patties

Ingredients

Cooked chickpeas 5 cups/   750 gm

Fresh parsley/ coriander leaves ¼ bunch / 30 gm chopped

Onion 100 gm

Garlic cloves 4

Frozen sweet corn ½ cup / 65 gm

Frozen green peas ½ cup / 65 gm

Carrot  medium 1 / 130 gm diced

Red  pepper ½ cup/ 70 gm diced

Ground flaxseed 3 tbsp

Paprika 2 tsp

Cumin 2 tsp

curry pdr 1 tsp

Salt 2 tsp/ to taste

 

Preparations

Preheat the oven to 350 deg. F/ 180 C

Place the frozen peas , corn and diced carrot in a saucepan with ½ cup / 120 ml water. Bring to a boil and cook for 10 minutes. Once ready, drain the water.

Meanwhile, put onion, garlic and cooked chickpeas and chopped parsley in a food processor. Pulse for a few minutes. You may need to scrape down the sides from time to time. Do this until everything is well mixed. Put the mixture in a large bowl.

Add the cooked and drained corn, peas and carrot and the diced red pepper to the bowl as well. Season with paprika, cumin, curry pdr and salt. Add the ground flaxseed and stir everything well.

Take about a full tsp of the mixture and toll into small balls or patties. Place them on a baking sheet lined with parchment paper. Bake for 20 minutes.

Enjoy the baked patties with chutney/ sauce of your choice.

NOTE-

If you use dry chickpeas, you’ll need about 2 cups/ 360 gm. Soak them overnight, then cook in a pressure cooker till soft. Drain and use as shown above.

 

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Curried Cauliflower Bowls With Tahini Sauce

  

Ingredients

• 1 medium (2-lb.) cauliflower, cut into 1-in. florets (8 cups)

• 2 tsp. curry powder

• 3 Tbsp. olive oil, divided

• 2 1/4 tsp. kosher salt, divided

• 1 cup quinoa

• 1 15-oz. can chickpeas, drained and rinsed

• 1/2 cup finely chopped fresh flat-leaf parsley, plus more for garnish (optional)

• 5 Tbsp. fresh lemon juice (from 2 or 3 lemons), divided

• 1/4 cup tahini

• 1/2 cup pickled red onions (from a 12-oz. jar)

Directions

1. Place a large rimmed baking sheet in oven on a rack in lower third position; preheat oven to 450°F. Toss together cauliflower, curry powder, 2 tablespoons oil, and 11/4 teaspoons salt in a large bowl.

2. Remove baking sheet from oven and carefully add cauliflower in a single layer. Roast until tender and charred in spots, 20 to 25 minutes.

3. Meanwhile, cook quinoa according to package directions. Drain, if needed. Stir in chickpeas; cover and let stand for 5 minutes. Stir in parsley, 2 tablespoons lemon juice, 1/2 teaspoon salt, and remaining 1 tablespoon oil. 

4. Whisk tahini, 1 tablespoon water, and remaining 3 tablespoons lemon juice and 1/2 teaspoon salt in a medium bowl until smooth. 

5. Divide quinoa mixture among 4 bowls. Top with roasted cauliflower and pickled red onions. Drizzle with tahini sauce and, if desired, garnish with parsley.

Make-Ahead and Storage Instructions

The quinoa mixture, roasted cauliflower, and tahini dressing can be made up to 3 days ahead. Cool quinoa and cauliflower completely and store separately in airtight containers in the refrigerator for up to 3 days. To freeze the quinoa mixture and roasted cauliflower, store separately in freezer-safe containers for up to 2 months. (Skip the fresh herbs and pickled onions for freezing.)

 

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7 Cilantro Substitutes—and Why Some People Hate the Stuff

The Scientific Reason Why You Hate Cilantro

A study from researchers at Cornell University sought to answer the pressing question of why some people like cilantro and some people don't. They surveyed 30,000 people and used the results to look for common genetic traits. Their finding: A specific gene—OR6A2—may determine your relationship with cilantro.

This receptor gene is responsible for coding messages from aldehyde chemicals, which are also found in soap and some bugs. This may be why, anecdotally, some people think that cilantro tastes like soap. (And if they knew what bugs tasted like, perhaps they'd also draw that comparison.)

You're Not Alone—Here's How Many People Dislike Cilantro

You'd think researchers have more pressing topics to tend to, but others have also looked at this culinary curiosity.

A study in the journal Flavour found that people from specific geographic regions are more apt to dislike the food. For example, 21 percent of East Asians reported not liking cilantro, as did 17 percent of people of European descent, and 14 percent of people with an African ancestry.

However, just 3 to 7 percent of people from South Asia, Latin America, and the Middle East agree with this assessment: They don't have a problem with cilantro.2 Of course, the herb is native to the eastern Mediterranean. On the other hand, their culinary traditions don't make much use of cilantro, so fewer people are probably exposed to it in their formative years.

Good News: You Can Actually Train Yourself to Like Cilantro

Reactions to foods are largely born out of previous experiences—and an innate sense of self-preservation when our ancestors sought food from random plants, twigs, and berries. In other words, when you eat something that's really sweet, you know it's likely to be "safe" because other sweet foods you've eaten are safe.

But bitter isn't necessarily a "safe" taste. A lot of potentially harmful foods are bitter, so your initial reaction to them might be less than positive. That's also the case for cilantro—which is often described as bitter and even metallic. But a negative first experience with cilantro doesn't mean you'll never grow to appreciate it. If you want to like this leafy herb, keep trying it. Here's how.

Crush It First

Consider crushing it before you add it to a food. One study found that this action helps release an enzyme that turns down the amount of aldehyde in the leaves and creates a milder, more appealing taste.

Add It to Foods You Love

Secondly, try it in a dish you know and love, perhaps guacamole or salsa. Unfamiliar foods may reinforce the negative experience. However, each new positive experience with it will change the way the food is coded in your memory. You may begin to appreciate it.

Learn to Live Without It

It's not the end of the world if you can't stand cilantro. Lots of dishes can be made without it, and you'll never know what you're missing. You can easily substitute parsley for cilantro in recipes like smoky shee pan salmon and potatoes, for example.

Even in dishes that seem made for cilantro- chimichurri comes to mind—you can experiment with other herbs, spicing up a recipe with fresh or roasted garlic, red pepper, or flavored oils.

Best Substitutes for Dried Cilantro

If a recipe calls for dried cilantro or ground coriander seeds (this is the seed of the cilantro plant), these substitutes may work.

Cumin

In Asian, Latin American, and Middle Eastern dishes, cumin frequently goes hand in hand with coriander. The nutty, spicy notes of this ground seed are at home in everything from guacamole to seasoned beef for tacos.

Curry Powder

This spice mix contains several types of dried herbs and spices, including coriander, ginger, turmeric, and chili. The depth of flavor can fill in for coriander alone in any dish—it's especially great in soups and marinades—and the other flavors may cover up any errant tastes you pick up.

Caraway

Caraway and coriander are almost interchangeable. Their flavor profiles are so similar, you can use it easily any place you're supposed to use coriander. The flavor is a bit sweeter, however, so it's especially good in marinades and spice rubs where roasting or grilling amplifies the flavor.

Oregano

Dried oregano is a versatile herb that can stand in as a great replacement for cilantro. Oregano's robust, peppery taste makes it a great choice for complimenting meats, beans, and sauces—adding a touch a flavor to your dish without overpowering it.

Best Substitutes for Fresh Cilantro

Fresh cilantro is prized for its zippy citrus tang and grassy freshness. To mimic this characteristic, look for these fresh herbs instead.

Basil

Cilantro pesto is incredibly delicious, but you may be familiar with its close cousin, basil pesto. Though basil is sweeter than cilantro, they both add a bit of zip to any dish that calls for them. Thai basil, which you may have to find at your local farmers' market, even has an edge of spice that's welcome in dishes like curries and stir-fries.

Parsley

Grassy and green, parsley is a very close cousin to cilantro. (They're often mistaken for one another in the supermarket.) Though parsley is more bitter, it brings out a lot of freshness in other ingredients, like vegetables and fruits. To get a zip of citrus, which parsley lacks, add some lemon or lime juice to the dish.

Dill

Cilantro and dill look nothing alike and their flavors are quite distinctive, but dill imparts interesting notes in everything from cold soups to potato salad. Use just a little; it's quite potent. Add more if it's not vibrant enough.

 

 

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Healthy Veg Squares

 Ingredients and preparations

besan 1/2 cup

suji  1/2 cup

water 2 cups whisk well these ing. add

onion 1 finely chopped

carrot finely chopped

potato grated 1 big

coriander leaves

ginger finely chopped

green chilies finely chopped to taste 

salt to taste

turmeric pdr

curry pdr 1 tsp

chili flakes 1/2 tsp

in a pan add 2 tbsp oil, add

sesame seeds  1 tbsp

hing little

add the batter, keep stirring till thick

set in a greased pan to set for 10 minutes

cut into squares, you ma deep fry or shallow fry the pieces

healthy veg squares. 

 

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Curried Sweet Potato

Microwave 1 small sweet potato for 6 minutes and mash it with 1 teaspoon curry and salt and pepper for some extra taste, and satisfy your tummy with a truly scrumptious, healthy and easy snack ready in minutes.  To get some protein, crumble some paneer or grate some cheese.

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Roasted Carrot with Turmeric Couscous

 

This is an easy-to-prepare recipe for the constantly-try-to-diet souls out there like me.

You start by cutting a pound of carrots in half, lengthwise ideally, and toss them with two tablespoons of olive oil and half a teaspoon of Curry Powder. Let this mix roast on a baking sheet at 500° for about 15 minutes. 

 

While your carrots are roasting, start boiling about 2 and 1/2 cups of chicken / Veg. stock, and then slowly add 1 and 1/2 cups of Israeli Couscous and then 1 teaspoon of ground turmeric. This will give it a mild flavor. You can add more or less of the spices as per your preference. 

 

Let the couscous mix simmer for about 5-7 minutes until it is tender and then add the roasted carrots on top of your couscous. To give the dish a little extra bounce, you can also add at the end some thinned Greek yogurt, shredded mint leaves, and lemon. 

 

 

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Savory Curried Oats with Chickpeas

  

Note: For softer and more porridge-like oats, add ¼ cup more liquid and cook until absorbed. 

Ingredients

1 cup water

½ cup old-fashioned oats

¼ tsp. salt

¼ tsp. garlic powder

¼ tsp. curry powder

½  cup cooked or canned chickpeas

1 cup baby spinach

1 Tbsp. tahini

Hot sauce, if desired

coriander leaves chopped 

Preparations

Bring the water to a boil in a small pot on high heat. Add oats, salt, garlic powder, and curry powder, and reduce heat to medium-low. Cover with lid ajar, and cook for eight minutes.

Add chickpeas, spinach, and tahini. Stir and warm through until the oats have reached the desired texture, 1-2 minutes. Taste and adjust salt or curry powder if needed and add hot sauce if desired! 

Garnish with finely chopped coriander leaves. Serve hot, if desired with a bowl of curd to add more protein. 

 

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Savory Curried Oats with Chickpeas

   

Ingredients

1 cup water

½ cup old-fashioned oats

¼ tsp. salt

¼  tsp. garlic powder

¼ tsp. curry powder

½ cup cooked or canned chickpeas

1 cup baby spinach

1Tbsp. tahini

Hot sauce, if desired

 

 

Method 

 

Bring the water to a boil in a small pot on high heat. Add oats, salt, garlic powder, and curry powder, and reduce heat to medium-low. Cover with lid ajar, and cook for eight minutes.

Add chickpeas, spinach, and tahini. Stir and warm through until the oats have reached the desired texture, 1-2 minutes. Taste and adjust salt or curry powder if needed and add hot sauce if desired!

 

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Roasted Carrot with Turmeric Couscous

This is an easy-to-prepare recipe for the constantly-try-to-diet souls out there. 

 

You start by cutting a pound of carrots in half, lengthwise ideally, and toss them with two tablespoons of olive oil and half a teaspoon of Curry Powder. Let this mix roast on a baking sheet at 500° for about 15 minutes. 

 

While your carrots are roasting, start boiling about 2 and 1/2 cups of chicken/ veg stock, and then slowly add 1 and 1/2 cups of Couscous and then 1 teaspoon of ground turmeric. This will give it a mild flavor. 

 

You can add more or less of the spices as per your preference. Let the couscous mix simmer for about 5-7 minutes until it is tender and then add the roasted carrots on top of your couscous. 

 

To give the dish a little extra bounce, you can also add at the end some thinned Greek yogurt, shredded mint leaves, and lemon.

 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

Kodo millet ( varagu arisi in Tamil) ( Kau do bajra) kichdi

 INGREDIENTS

2 cups kodo millet

1/2 cup moong dal

1 cup mixed vegetables ( peas, carrots, potatoes)

1 tbsp ghee

1 bay leaf

1 tbsp garlic, chopped

2-3 cloves

Cinnamon stick, a small piece

1 onion, chopped

1 tomato, chopped

1/4 tsp turmeric powder

1/2 tsp red chili powder

1 tsp curry powder

Salt to taste

Method

Soak the kodo millet for at least 3-4 hours.

Soak the dal too.

After 4 hours, wash them well and drain the water.

Cook both kodo and dal in separate cookers.

Heat ghee

Add garlic and let it turn golden.

Add bay leaf, cloves and cinnamon.

Add onion and sauté till translucent.

Add the mixed vegetables and sauté.

Add tomatoes and let it cook on slow flame till it turns mushy.

Once done add the spices.

Now add the cooked kodo and dal.

Mix well, add about 1/4 cup water and pressure cook for 2 whistles.

Open the cooker after the pressure is released.

Give a good stir and serve with some more ghee.

 

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