Strawberry Rhubarb Jam

  

Ingredients

5 cups rhubarb, washed, ends trimmed and cut into 1/2 inch cubes

3 cups strawberries (fresh or frozen), hulled and cut into halves

3 cups cane sugar

Juice of one lemon, seeds reserved and placed in a sachet, tea bag or piece of tied cheesecloth(lemon seeds are a natural pectin replacement) 

 

Preparations Place all of the ingredients in a medium heavy saucepan.  Bring the ingredients to a boil.  Reduce the heat to medium-low, add the lemon seeds/sachet in the mixture.   Continue to gently simmer the jam for about an hour, stirring occasionally, or until it reaches 220 degrees F.  If not canning, allow the jam to cool, pour into jars, cover and refrigerate.  The jam will keep for up to a month.   Makes 4-5 cups of jam. For long-term storage (at least one year) can the jam as follows:  Sterilize 4 half-pint jars (or 2 pint jars) and their lids and bands.   Bring a water canner to a boil. Fill the jars with jam leaving 1/4 inch headspace from the top.  Use a wet cloth or paper towel to wipe the rim to make sure it’s clean.  Place the lids on the jars and screw on the bands. Carefully place the jars in the canner so they are not touching and so that they are covered by at least an inch of water.  Boil for 10 minutes.  Carefully remove the jars and let them sit undisturbed for 24 hours before storing them.  Store them in a dark, cool place and they will keep for at least a year.

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Lemony Quinoa Cannellini Bean Salad

  

 

Ingredients

3 cups cooked quinoa,fully cooled ( see notes)

14 ounce cannellini beans, rinsed and drained

1/2 cup diced cucumber, seeds removed

1/2 cup diced tomatoes

1/2 cup diced red bell pepper

3 tbsp chopped fresh parsley

1 tbsp chopped fresh dill, optional

For the Lemon Vinaigrette:

1/4 cup sunflower or extra virgin olive oil

2 tbsp freshly squeezed lemon juice

1 tsp fresh lemon zest

2 tbsp white wine vinegar

1 clove garlic,finely minced

1-2 tsp  honey(vegans: use sugar or sweetener of choice)

1 tsp sea salt

1/4 tsp freshly ground black pepper

Instructions

Combine the ingredients in a large salad bowl.

To prepare the vinaigrette, whisk the ingredients together in a bowl. Pour the vinaigrette over the salad and gently stir to combine.

Let chill in the fridge for at least two hours before serving.

Notes

It's generally recommended that raw quinoa be thoroughly rinsed and drained before cooking it to remove saponin, which can make the quinoa taste bitter or soapy. 

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Suralichi Vadi

 What is Suralichi Vadi?

Also known as Surali Chi Vadi or Surali Vadi, this classic Maharashtrian recipe is made by cooking a smooth batter of gram flour and yoghurt until thick. The cooked mixture is then spread into a thin layer, cooled, cut into strips and carefully rolled into delicate spirals.

The finished rolls are topped with a fragrant tempering and garnished with grated coconut and chopped coriander, giving the dish its signature aroma and fresh taste.

Its biggest highlight is its soft, melt-in-the-mouth texture. The yoghurt lends a mild tang, while the tempering adds crunch and depth of flavour.

Ingredients

For the batter:

1 cup gram flour (besan)

1 cup plain yogurt

2 cups water

Salt to taste

A pinch of turmeric

1–2 finely chopped green chillies

1 tsp grated ginger

1 tsp lemon juice

Optional: A small amount of sugar for a sweet-tangy balance

For the tempering:

1 tsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of asafoetida (hing)

A few curry leaves

1–2 slit green chillies

For garnish: Freshly grated coconut Chopped coriander leaves

How To Make Suralichi Vadi

Step 1: Prepare A Smooth Batter

Whisk together the gram flour, yogurt and water until completely smooth. Make sure there are no lumps, as they can affect the texture of the vadi. Stir in the salt, turmeric, ginger and green chillies.

Step 2: Cook The Mixture

Transfer the batter to a heavy-bottomed pan and cook over medium heat, stirring continuously. This prevents the mixture from sticking and helps it thicken evenly.

Once it reaches a spreadable consistency, remove it from the heat and quickly mix in the lemon juice. If you like a hint of sweetness, add a little sugar at this stage.

Step 3: Spread It Thin

Immediately pour the hot mixture onto a greased steel plate, marble slab or another smooth surface.

Using a spatula or the back of a spoon, spread it into a very thin, even layer. Work quickly, as the mixture begins to set as it cools.

Allow it to cool for a few minutes until firm.

Step 4: Roll The Vadi

Cut the set layer into long strips using a knife, then gently roll each strip into neat spirals.

Your Suralichi Vadi is now ready for the final touch.

Step 5: Prepare The Tempering

Heat oil in a small pan and add mustard seeds and cumin seeds. Once they begin to crackle, add asafoetida, curry leaves and green chillies.

Once it reaches a spreadable consistency, remove it from the heat and quickly mix in the lemon juice. If you like a hint of sweetness, add a little sugar at this stage.

Step 3: Spread It Thin

Immediately pour the hot mixture onto a greased steel plate, marble slab or another smooth surface.

Using a spatula or the back of a spoon, spread it into a very thin, even layer. Work quickly, as the mixture begins to set as it cools.

Allow it to cool for a few minutes until firm.

Step 4: Roll The Vadi

Cut the set layer into long strips using a knife, then gently roll each strip into neat spirals.

Your Suralichi Vadi is now ready for the final touch.

Step 5: Prepare The Tempering

Heat oil in a small pan and add mustard seeds and cumin seeds. Once they begin to crackle, add asafoetida, curry leaves and green chillies.

Pour this aromatic tempering over the rolled vadi and finish with grated coconut and fresh coriander.

Whether you’re looking for a light breakfast, a snack to enjoy with evening tea, or a traditional festive dish, Suralichi Vadi fits every occasion.

Since it uses relatively little oil, it can be a lighter alternative to many fried snacks. However, whether a dish fits into a healthy diet depends on your overall nutritional needs and portion size.

 

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This Wholesome Buddha Bowl is Packed with Goodness

 This fantastic, easy-to-create recipe will keep you well-nourished. Known as a Buddha Bowl, this wholesome meal is a combination of vegetables and grains, inspired by the principles of the macrobiotic diet - a way of eating that recommends a grain and vegetable-based diet, emphasizing the balance of yin and yang in food for greater health. It originated in Japan and combines a synergy of flavors consisting of sweet, sour, bitter, salty, light and hot.

This recipe has become a real favorite in the west. For starters, it's absolutely delicious. Secondly, it's incredibly easy to make during the week. It's also a comforting and nourishing dish, in addition to being extremely healthy. Last but not least, just looking at this heavenly bowl makes you want to dig right in. 

Top Tip: Decrease your cooking time by preparing your base ingredients (sweet potatoes, lentils and beans) at the beginning of the week. Once you've prepared your ingredients ahead of time, it will only take you five minutes to assemble. Enjoy!

 

Ingredients (Serves 4) 

2 sweet potatoes, cubed & roasted 

2 cups cooked brown rice or quinoa 

 2 heads broccoli, chopped and steamed or roasted 

2-3 cups cooked black beans (or 1-2 14-oz cans) 

2-3 cups cooked lentils 

1-2 cups sauerkraut (finely cut, fermented cabbage)

* Fennel seeds, black sesame seeds, and chili flakes 

Tahini Miso Sauce:  

1 tbsp. light or yellow miso* 

 ¼ cup tahini* 

Juice from ½ a lemon

3-5 tbsp. water 

Dash of cayenne pepper *

Directions: 

1. To make the tahini-miso sauce, combine in a bowl and stir until smooth and creamy, adding more water if needed or desired. 

2. Then, place the roasted sweet potatoes, broccoli, cooked rice or quinoa, lentils and beans in a bowl. Add sauerkraut if you're using it. Finish off the bowl with the tahini-miso sauce, fennel seeds, black sesame seeds and chili flakes. 

3. Dig in and enjoy this healthy, delicious treat.

 

 

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Minty Quinoa Bhel

Ingredients

80 gm Quinoa                     

20 gm Chopped Shallots/Onion

2 tbsp Chopped Coriander  

30 gm Puffed Rice

3-4 tsp Diced tomatoes  

1 tbsp Chopped mint

1 tsp Cumin powder 

1/4  Hing

3-4 tbsp Diced Cucumber  

2 tsp Lemon juice

5 ml Tamarind Chutney  

1 tsp Honey

2 tsp  Olive Oil  

Salt to taste

Pepper to taste

Preparation

Cook the quinoa in water or vegetable stock and set aside.

Gently fold in all the ingredients. Check seasoning.

Place in a plate and garnish with mint leaves. 

 

 

 

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Til ki Chutney

 Ingredients

6 tbsp Sesame Seeds  

1/4 Cup Mint Leaves

1/4  Cup Coriander Leaves  

6 pieces Garlic

4 medium Green Chillies  

2 tsp Lemon Juice

1 tsp Salt  

1 tsp Sugar

Preparations

Place a pan over medium flame and add sesame seeds to it. Roast these until their color turns slightly golden in colour.

In a mixer, add roasted sesame seeds, fresh coriander leaves, mint leaves and green chilies and garlic.

Add lemon juice and grind the entire mixture to a smooth paste.

 

Once done, add salt and sugar to it and grind it till the sugar dissolves. Add a little water if you must.

Transfer this chutney in a serving bowl and enjoy it with rice or roti! 

 

 

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Schezwan Style Corn Chaat

  

Ingredients

1 sweet corn

1 tsp red chilli flakes

1/2 tsp black pepper pdr

1/4 tsp black salt

1/4 tsp salt or to taste

1 tsp lemon juice

2 tsp schezwan sauce

1/2 tsp soy sauce

1 tsp spring onion, chopped

1 carrot, grated

Water (to boil corn)

 

Preparations

Add sweet corn pellets to boiling water and boil for 3 minutes

Strain out water. In a bowl, add the sweet corn kernels and add chilli flakes, black pepper, salt, lemon juice, Schezwan sauce, soya sauce and add the chopped spring onion mix well.

Garnish with spring onion and shredded carrot and serve hot.

 

 

 

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Sabudana Vada

  

 Ingredients

Sabudana/ tapioca pearls ½ cup

Potatoes 2 medium sizes cube 1 cup

Peanuts ¼ cup

Coriander leaves chopped 1 tbsp

Green chilies 1-2 finely chopped as per taste

Salt to taste

Lemon juice 1 ½ tsp/ as per taste

Kuttu ka atta 1 ½ tbsp

Grated ginger 1 tsp ( optional)

Soak sabudana

Add ½ cup sabudana to a wide bowl or rinse them well twice.

Then pour ½ cup water and soak sabudana for 4-6 hours depending on the kind. Or can be soaked overnight too.

Once they’re soaked, take a few pearls in between your thumb and forefinger.

Press down to check if they’ve softened. The pearls must get mashed well.

Make sure the’re soaked well and softened otherwise unsoaked sabudana may brst in oil.

You can also bite and check. It should not be hard from inside. If you feel they’re heard, soak them a little longer.

Drain them completely in a colander and set aside.

Preparations

Roast the peanuts until aromatic. Cool completely.

Pulse them in a blender only once to get coarsely crushed peanuts. Keep aside.

Wash and peel potatoes, boil them till just done and not too mushy or soggy.

Mash them. If the potatoes are mushy, then the vadas may break. So cook them just al dente.

Mix together sabudana, mashed potatoes, peanuts, green chili, ginger, salt, jeera & coriander leaves. Add lemon juice and mix well.

If the dough turns sticky, then just grease your fingers lightly.

Mixing well helps in binding the dough well and pevents the sabudana vada from breaking while frying.

How to make Sabudana Vada

Make 10-12 balls and then slightly flatten to make patties/ vada.

Do not make them too thin as they may break. Making them too thick will not cook them from inside.

Heat oil in a kadai until hot enough on a medium flame.

Drop a small portion of the dough to check if the oil is hot enough. The dough has to rise without browning quickly.

Next take 1 tsp of the mixture in your hand and roll it to a small vada.

Side it to the hot oil to check if it doesn’t disintegrate.

If the ball breaks, then add 1 tbsp of flour to the mixture, and mix well. Then shape them to vadas.

Slide the sabudana vada in hot ol, one after another. Do not crowd them all at one time. Slide 2-3 depending on the size of your pan.

After adding the vadas. Let them deep fry on a medium for a few minutes. Do not disturb or touch them as they may break. When they form up and becomes slightly golden, flip to the other side, fry until golden and crisp.

The vadas will puff well and turn golden and crisp in the outside.

Drain them on a kitchen tissue or colander. Serve it hot with green chutney.

Air Fryer method

Shape the vada mixture not very thin nor too thick patties.

Place them in the air fryer basket/ air fry 2 180 C/ 360 F for 14-16 minutes or until crisp and golden. Adjust the timing depending on your air fryer.

Brush them with ghee as soon as they’re out of the air fryer.

Bake in oven

Place them on a prepared tray with parchment paper and preheat your oven for at least 15 minutes. Bake @ 390 F 190 C for 30-35 minutes or longer till crisp.

 

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