Blueberry Beet Oatmeal Pancakes

Serving: 6-8 pancakesIMG_8685
1 ripe banana
3/4 of a small beet, chopped
1/2 cup of blueberries
1/2 cup of unsweetened almond milk
1 cup of old fashioned oats
2 tbsp chia seeds
5 tbsp water
2 tsp of cinnamon
2 tsp of vanilla extract

1. Place chia seeds in water and set aside.
2. In a high-powered blender, blend oats into a fine powder then empty blender.
3. Blend banana, chopped beet, almond milk, chia/water mixture, cinnamon, and vanilla extract in blender. Next blend in oats. Then blend in blueberries.
4. Scoop batter onto an oiled pan over on medium-high heat. Flip after 2-3 minutes. Pancakes are ready when lightly browned on each side.
5. Top with fresh blueberries and maple syrup.

Aloo Faliyan (Green Beans & Potato) Sabji

Ingredients:FullSizeRender (1)
2 lbs of green beans
3 medium red potatoes
1 tbsp cumin seeds
2-3 tbsp of olive oil
2 medium red onions diced

Masala mix
1/2 inch square of fresh ginger
8 cloves of garlic
2 medium serrano peppers

Dry spices
3 tsp salt
3 tsp turmeric powder
1 tsp curry chicken powder
1/8 tsp red chilli powder

1. Cut the tips of the greens beans and then wash them. Dice the green beans.
2. Wash, peel, and chop potatoes in large pieces.
3. Sautée cumin seeds and onion in oil in a large pot on medium heat until onions are golden brown.
4. Grind masala mix in food processor and stir into pot. Add dry spices and stir to mix.
5. Stir in green beans and potatoes. Decrease heat to very low and cover but stir occasionally, allowing the vegetables to steam until soft (~20 minutes).

Mint Chutney

3 cups of fresh mint leaves
1/2 of a medium tomato
thin 1/4 inch square of ginger
1/4 cup red onion
1 tbsp of lemon juice
1 tsp salt

1. Puree all the ingredients in a food processor.
2. Enjoy it as a dip for your roti along with plain yogurt and your favorite daal/sabji.

Moongi (Mung Bean) Daal

7 quarts of water
5 cups of dry mung beanIMG_8660

Masala mix:
2 small serrano peppers
half inch cube of peeled ginger
6 cloves of garlic
1/3 cup of red onion

Dry spices:
2 and 3/4 tsp of salt
3 tsp of turmeric powder
1 tsp of curry chicken masala

1. Bring water to a boil in a large pot. Add washed mung beans and lower heat to medium-high.
2. Add dry spices to pot.
3. Pulse masala mix in food processor until fine then add to pot and stir.
4. Let the mixture boil at medium-high for approximately 1.5 hours until mung beans are soft (spoon out a sample and the beans should easily smash).
5. Enjoy with brown rice, quinoa or roti.

Kadhi Daal

2 tbsp olive oilKadhi Daal
1 tbsp cumin seeds
1/2 tsp rai/ mustard seeds
2 medium chopped onions

Masala mix:
1 inch cube ginger
6 garlic cloves
2 small tomatoes
2 Serrano green peppers
green onions (as desired, optional)
red bell pepper (optional)

4 tsp salt
4 tsp turmeric powder
1/4 tsp red chili powder
2 tsp curry powder

Besan paste:
1 cup besan flour
1 cup plain yogurt

14 cups of water
1 cup peas
1 small chopped red potato
pakora (optional but add more water if used)
1 cup chopped broccoli stalk (optional).

2 tbsp coriander (or 2 tsp dry Methi)
Cooked brown rice/ quinoa
Plain yogurt

1. In a large pot, toast cumin seeds on medium heat for one minute. Then add olive oil, mustard seeds, and onions.  Sauté onions until browned.
2. Combine ginger, garlic, red pepper, Serrano peppers, tomatoes, green onion in food processor; then add to the main pot.
3. Add salt, turmeric, red chili powder, curry powder to the main pot.
4. In a separate bowl, add besan flour and just enough water to form a paste. Mix to reduce knots. Then add yogurt and a bit more water and whisk to eliminate any remaining knots.  Add this mixture to the main pot and mix.
5. Add 14 cups of water, peas, red potato, broccoli stalk to the pot and bring the mixture to a boil. Next, decrease the heat to medium-low to simmer for 30 minutes until mixture thickens.
6. Turn off heat, add pakoras and top kadhi with finely chopped coriander. Serve with brown rice and topped with plain yogurt.

Bhindi (Okra) sabji

Serving size: 1-2

1/4 tsp cumin seeds
2 tsp olive oil
1/3 of a red onion, diced
1/2 pound of okra
1 tsp turmeric powder
1/2 tsp salt or season to taste

Second set of ingredients to be chopped finely in food processor:
3 cloves garlic
2 baby tomatoes
1 green chili pepper

Small piece of ginger (~1/2″ square)

1. Wash and dry okra, chop stem & tip (discard); cut okra into small pieces. Set aside.
2. Warm frying pan on med-high heat, coat pan with olive oil and add cumin seeds. Add onions, and garlic-ginger-tomato-green chili pepper mix as well as tumeric and salt to pan; sautée onion mix until onions are golden brown (~5 mins)
3. Add okra, stir well. Cover and place on high heat for 2 mins, then med-high heat for approx 15 mins stirring occasionally.

4. Enjoy topped with plain Greek yogurt (or regular plain yogurt). Yum– I love the texture of cooked okra!