Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts

Radish and Tomato Salad

Radish or mooli has long been used in Indian households. This  is known to rest of the world as Daikon. . Grown underground, this white tuber is packed with nutrients, vitamins and antioxidants that can not only add years to your life but can help you fight diseases like cancer and diabetes. Here are nine reasons why you should include this edible root into your diet.
Reduces your risk of cancer
Cancer is a highly feared disease, but unfortunately it is not very uncommon these days. Radish contains phytochemicals that have anti-carcinogenic properties. Additionally, they have vitamin C which helps keep your body and cells healthy, thus keeping cancer at bay. 

Keeps your blood pressure in check
Radish has anti-hypertensive properties that help control hypertension or high blood pressure. Containing potassium, radish helps in countering the ill-effects of a diet high in sodium thus keeping your blood pressure in check. (Read: Eat radish to beat high BP)
Good for diabetics
Insulin, a hormone secreted by the pancreas is responsible in the absorption of glucose. Diabetics are either unable to absorb the insulin their body produces or unable to produce insulin at all. Because of this, they cannot eat sugary or starchy foods. High in fibre, and with a low glycaemic index, diabetics can enjoy radish as it doesn’t cause blood sugar levels to rise.
Beats cold and cough
If you’re prone to constant cough and cold, it might be a good idea to include radish in your diet. The vegetable has anti-congestive properties which helps in clearing the mucus formed in your throat. Additionally, radish also improves your immunity which keeps infections that lead to cold and cough at bay!
Helps you recover from jaundice
Radish is powerful when it comes to eliminating toxins. This helps keep your liver and stomach in mint condition. What makes radish effective in controlling jaundice is that it helps regulate the amount of bilirubin in the blood and increases the oxygen supply within the body. This helps keep a check on the destruction of red blood cells caused by jaundice.
Fights constipation
Most people will have battled constipation in their life and it is definitely not a pleasant condition to be in. Radish has a high fibre content which helps clear the food stuck in your colon. Additionally, it helps facilitate the secretion of bile which again is good for your digestive system.
Helps with weight loss
Radish is extremely low in calories, and the fibre content in them leaves you feeling fuller. With a single 100 grams serving containing just 16 calories, radish can be a part of any weight loss diet.
Relieves the sting of an insect bite
Insect bites can be very irritating and if not treated, they can lead to further complications. Radish has anti-priuritic properties which makes it an effective cure for such bites. Radish juice can also be used to bring down inflammation, reduce pain and soothe the bitten area.
Keeps you looking younger
Containing vitamin C and antioxidants, radish can be eaten to prevent your skin from free-radical damage. You can even apply crushed, raw radish on your skin as it has cleansing properties.
All these properties make radish a must-buy next time you go grocery shopping. I love radish salad so does H.

This is an oil free, gluten free and vegan salad.  Healthy and filling.
Ingredients
1 large Radish shredded
1/2 Teaspoon ginger thinly sliced
1 Tomato finely chopped
2 Teaspoon lime juice
1 Green chilly finely chopped
2 Tablespoons Coriander leaves  finely chopped
Salt and Chat Masala to taste
Method
Shred the radish with hand shredder or food processor.  Add salt, chat masala, ginger, green chilly, tomato, coriander and lime juice to the shredded radish.  Mix well.  Refrigerate if not going to use right away.  Serve as a side dish with your favorite meal.

Labels: Healthy, Pure Veg, Radish, Salads, Tomato, Vegan, Gluten free, Oil Free

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Roasted Coconut Chutney

This is  a delicious and easy chuntey to make.  Perfect with snacks or Idli, dosa.  Dip and enjoy.   We had this with Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free.
Ingredients

1/2 Teaspoon Oil

1 Green Chilly or to taste
1 Tablespoon Chutney Chana / Roasted Gram / Phutane
Little Tamarind or to taste
Handful Coriander leaves
1/2 Cup Packed Grated Coconut
1/2 Teaspoon Cumin Seeds
Salt to taste

Method

In a pan heat oil 
add the green chilly and chutney chana and stir fry for a minute 
add the tamarind
Cumin seeds and fry till 
Chutney chana  turn golden and green chilly is fried
Take this into small blender jar and add rest of the ingredients and grind to a fine paste. 
 Ready to enjoy with Idli, dosa or any snack.  
Delicious and yum.
Labels : Chutneys & Dips, Roasted Coconut Chutney, Coconut, Green Chilly, Coriander Leaves, Idli, Dosa, Vegan, Gluten free 

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Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free

Healthy, nutritious,  vegan and  gluten free millets  dosa recipe. Very  nutritious and it is a good source of protein. The addition of dal and millets makes it a perfect breakfast or dinner meal.  This is also perfect for a fasting meal / vrat ka khana.
This  nutritious and protein rich dosa is so easy to make, no fermentation is required. Taste great with any chutney of your choice. We enjoyed it with Roasted Coconut Chutney.
Makes 7 - 8 Dosas
Ingredients  
½ Cup Kuthiraivali
½ Cup Thinai
¼ Cup Split Urad dal with skin
¼ Cup Massor dal
¼ Cup Tuvar Dal
½ Teaspoon Level Asafoetida
1 Teaspoon Heaped Red Chilli Powder
Salt to taste
1 Teaspoon Cumin Seeds  
A Sprig Curry leaves - finely  chopped

For the Topping
 1 Large Onion - finely  chopped  - optional
Oil for making dosa

Method
Wash  the kuthiraivali in a fine strainer.  Keep  aside
Wash  the thinai  in a fine strainer.  Keep aside 
Add this  too aside
Wash the split urad, tuvar and masoor dals.  
In a big bowl add  washed dals, thinai and kuthiraivali .  Add sufficient water and keep it covered and  soak for 3 to 4 hours
 overnight.Drain all the water.
Take it in a blender, Add in asafoetida, salt and chilli powder
Grind it into a fine / slighlty coarse paste, now add the , cumin seeds, curry leaves  and pulse it one or two times.
 Take it in a bowl, Mix well
For Making dosa, take a ladleful of batter
Spread on a hot pan, spread the onion and press it with a flat spoon.
Drizzle little oil around the sides of the dosa
flip over when bottom is nicely golden.  Cook for 2 minutes 
Take it out into a plate
Make few without onion.  Take a ladleful of batter and spread it.  
Drizzle little oil on the sides. When it cooked then
Flip it and cook for 2 minutes
Take it out on to a serving plate. 
Labels : Millets, Kuthiraivali, Thinai, Masoor dal, Split Urad Dal, Tuvar dal, Curry Leaves, Asafoetida, Vegan, Gluten free, South Indian, Dosa, Healthy, Breakfast, Healthy Dinners, Vrat 

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Vegan Malaysian Red Pumpkin Sabzi#Foodieextravaganza

This recipe is from  here , bookmarked it, adjusted the spices  to our taste.  This is one of my hubby's favorite vegetable. Serve him this vegetable he will happily enjoy it since it has a sweet taste and my hubby has a sweet tooth.

Sending this to Foodie Extravaganza party , the theme for the month is "Pumpkin" our host is Lynda England Hardy .  Thank you Lynda for hosting this month's event.
Ingredients 
300 Grams Red Pumpkin 
1 Tablespoon Oil 
½ Teaspoon Mustard seeds
1 Medium Onion - finely chopped
1 Teaspoon Red chilly powder
1 Teaspoons Curry powder 

¼  Teaspoon Turmeric powder 
½  Teaspoon Salt  or to taste
4 -5 Curry leaves

Method

Wash and  peel the skin of the pumpkin and cut into medium cubes.

In a skillet, heat oil with the mustard seeds and curry leaves. When the mustard seeds start to crackle.  Add onion and saute until golden brown.  Add chilly powder, curry powder, turmeric and  
¼ cup water. Fry till oil surfaces then add pumpkin and stir fry for a minute, so that the pumpkin gets coated with the spices. 
Add salt and a cup of water, bring this to a rolling  boil. Reduce the flame to medium low and cook covered with a lid  for 10 to 12 minutes or until pumpkin is tender,  stirring occasionally. When the pumpkin is cooked take off flame. Serve hot.
Labels : Foodie Extravaganza Party, Red Pumpkin, Vegan, Gluten free, Malaysia, Vegetarian, 
 
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


See all the other recipes for today's Foodie Extravaganza

No-Bake Pumpkin Cookies from Caroline’s Cooking
Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
Vega Malaysin Red Pumpkin from Sneha’s Recipe
Pumpkin Saffron Rice from Palatable Pastime
Roasted Kabocha (Japanese Pumpkin Fries from Culinary Adventures with Camilla
Low-Carb Pumpkin Scones from Reviews, Chews & How-Tos
Chicken, Pumpkin & Bean Enchiladas from Karen's Kitchen Stories
Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
Coconut Curry Roast Pumpkins from Food Lust People Love
DIY Pumpkin Spice Latte with Almond Milk from Hardly a Goddess
15 Minute Ravioli with Pumpkin Cream Sauce from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

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Kacche Kele Ke Kebab / Raw Banana Cutlets#FantasticalFoodFight

Vrat means "fast" and these kebabs are designed specifically for those who are fasting. Though these kebabs are specially meant for vrat, you can enjoy them any time you wish. These are No Onion & Garlic kebabs , have them yogurt or Mint & Coriander Chutney. These are very delicious and easy to make.
When Sarah our host gave us Banana as a theme for this month, I,  was very happy, since this is right time to prepare these kebabs.  

In India we celebrate the  Shravan, which is fasting month for Hindus. All types of fasting food is enjoyed during this month and these kebabs are apt for fasting.

Ingredients 
2 Rawa Bananas- Boiled and grated
¾ Cup Boiled Green Peas - mashed
2 Tablespoons Heaped Coriander leaves- finely chopped
½ Teaspoon Salt or to taste
1 Tablespoon Heaped Roasted Gram powder
1/3 Cup Dehyrated Spinach Leaves - see recipe below
¼ Teaspoon Garam masala
1 Teaspoon Amchor /Mango powder
1 Teaspoon Minced Ginger
2 Green Chillies - minced
Oil  as required for frying

Method

Boil the raw bananas with the peel.  Place the bananas in a container and steam it in a pressure cooker on high flame after the first whistles , reduce the flame to medium low and keep it  for 10 minutes .  Then cool the pressure pan.  Remove the bananas and cool them completely,  then peel them and grate them.
Mash the peas in a small chopper or small mixer jar.
Mix all the ingredients well to make a nice dough. 
Then pinch equal size balls and shape into small flat kebabs. 
Heat a tablespoon or two of oil in a broad frying pan and fry them till golden brown on medium high flame.
Serve hot with ketchup, chutney and salad.

How to make Airfryer Dehyrated Spinach/Palak Leaves at home.
Wash and dry the leaves and keep spread them on a tea towel to dry.  When dry.  Place them in a airfryer not on the basket but below the basket or else they will fly while the airfyer is running.
Dehyrated them at 80 degrees C for 45 minutes after every 20 minutes just toss them.  Then crush them with your hands they are done. Store  it in a zip lock bag in the refrigerator.  Use whenever required.

Lables : Kebabs, Starters, Vegetarian, Raw Banana ,Indian , Healthy, Fantastical Food Fight, Vrat, No Onion & Garlic, Vegan, Gluten Free, Air Fryer,  Dehydrated,  Spinach, Palak Leaves, Homemade, Farali

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical 
Banana "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

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Vegan & Gluten Free Potato Sprouts Soup#Soupswappers

Healthy, rich in protein soup made with fresh steamed sprouts and veggies.   You will love this vegan and gluten free potato sprouts soup.  It's filling , delicious and a real comforting soup. 
Ingredient
1/2 Cup Moong Bean Sprouts
1 Medium Potato -boiled, peeled & finely chopped
1 Medium Onion -
 finely chopped
1 Tablespoon  Cabbage - finely shredded
Tablespoon Carrot - juliennes
2 Cloves  Garlic - minced
1/2 Teaspoon  Sugar
1/2 
Teaspoon Oil
2 Tablespoons Level Corn flour
Tablespoons Red Chilly Sauce or to taste
1 Vegetable Stock Cube
3 Cups Water  or as required

Method  

Wash the sprouts and boil them in 4 cups of water.
Drain them and discard the water ( sprouts tend to have a peculiar smell - discarding  the water eliminates it ).
Dissolve the corn flour in 1/4 cup water. Keep it aside.
Heat the oil in a heavy pan.
Add the onion and garlic and stir-fry for a minute.
Add the carrot, cabbage, sprouts, and finely sliced potato and stir-fry for 2  minutes.
Add the stock  cube and  water.  Let it come to a boil and simmer for 5 minutes.

Add the red chilly sauce, sugar and corn flour paste, stirring continuously.
Boil for 3 minutes or till the soups thickens a little .

Serve steaming hot,with crusty bread slices  or garlic rolls.

Labels :  Comfort Food, Gluten free, Healthy, Moong Beans, Potato, Soup, Soup Swappers, Sprouts, Vegan, Vegetables, Vegetarian 

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