Archive for the ‘Vegetarian food’ Category

South Indian Vegetarian Low Carb Diet – Red Kidney Beans Salad

Quick and easy Red Beans Salad with colorful red and yellow peppers. No Onion. You can eat it raw, but I like it cooked for a few minutes. The pepper still has its crunch.

RedBeansSalad

 

Ingredients:

  • 1 Can washed and rinsed Red Kidney beans
  • 1/2 large red bell pepper chopped
  • 1/2 Large yellow bell pepper chopped
  • 1/2 large green bell pepper (optional)
  • 2-3 green chillies
  • 1 tsp oil, mustard seeds, Jeera and Hing
  • Salt to taste

Method:

  1. In a pan, add oil and when hot mustard seeds, jeera and hing
  2. Add bell peppers and green chillies
  3. Fry until translucent
  4. Once done, add red kidney beans and cook covered until soft
  5. Add salt, cilantro if you wish and lemon juice.

 

South Indian Vegetarian Low Carb Diet – Day 4 Lunch

A simple day 4 lunch which includes lots of proteins and really colorful vegetables. Colorful, delicious and completely healthy. This was prepared on a Thursday, so no onion was included.

LowCarbdietDay4Lunch

So, the plate has Red Kidney beans Salad with lots of colorful bell peppers, Carrot and Cucumber Kosambari, and Cucumber Raita.

You can find recipes for a variety of Kosambaris using both Channa Dal and Moong Dal here:

  1. Channa Dal Kosambari
  2. Carrot Kosambari
  3. Cucumber Kosambari

You can find several recipes for Raita variations other than the plain cucumber ones here:

  1. Badnekayi Mosaru Bajji or Roasted Eggplant Raita
  2. Carrot and Tomato Raita

I will post the recipe for Red Kidney Beans Salad soon!

 

South Indian Vegetarian Low Carb Diet – Breakfast2

LowCarbDietBreakfast

It is very tough to be on a low carb diet and eat any Indian breakfast. Especially if you are working since you have no time to do all the grinding for any healthy options of Idli or Dosa where you can completely eliminate rice, use just dals.

It has been 2 and 1/2 weeks, yes it is 2 and 1/2 weeks since I started this low carb diet and I have lost close to 10 lbs. I feel really better, my clothes fit a little better, way more energized.

SO, everyday in the morning it is my Husband who makes a bowl of Oat meal. The first few days I added a tsp of honey, low fat milk, and slowly and steadily moved away and now not using either milk or honey.

Ingredients:

  • Steel cut Oats
  • 5 Walnuts
  • 5 Dates
  • Almond Milk
  • 5-7 any other nuts you have
  • Finely chopped fruits

Procedure:

  1. Cook Oats as per instructions using 1/2 water and 1/2 milk or just Almond milk
  2. Add chopped walnuts and dates
  3. Eat immediately
  4. Add any other nuts or raisins you have in hand
  5. You can also add strawberries, blue berries, red berries, apples

 

South Indian Vegetarian Low Carb Diet – Snack – Roasted Chickpeas

roasted-chickpeas

When you are on a low carb diet you do need some snacks to eat in between meals. I read at a few places about Roasted Chickpeas. Since we started the diet, we brought a big tin of chickpeas from Costco.

Half of the tin I made chickpeas usli. The remaining I decided to make this crunchy yummy roasted chickpeas.

Ingredients:

  • Drained and washed chickpeas – 2 cups
  • 2 tsp olive oil
  • Salt to taste
  • Red chili Powder to taste

Method:

  • Drain and wash the chickpeas. I brought the canned ones.
  • Place it on a paper towel for 1/2 day so all water is evaporated
  • In a bowl add Olive oil and coat the chickpeas.
  • Transfer to a baking sheet.
  • Bake for 30 minutes in 400 degree F.
  • Take out and once cooled, add salt and red chilli powder.
  • Stays crunchy for weeks.
  • Store in an airtight container.

South Indian Vegetarian Low Carb Diet – Breakfast 1- Cracked Wheat Upma/Upittu

Low-Fast-Breakfast1

Ingredients:

  • 1 cup Cracked Wheat Thick Variety
  • 4-5 green chillies
  • 1/4 cup frozen peas
  • 1 chopped red bell pepper
  • 1 chopped green bell pepper
  • 4-5 curry leaves finely chopped
  • 3 tsp finely chopped cilantro
  • Salt to taste
  • sugar to taste
  • 2 tsp lemon juice
  • 1 tsp mustard seeds, 1 tsp channa dal, 1 tsp urad dal, 1/2 tsp turmeric, pinch of hing for seasoning

Method:

  • First, in a non stick pan or any deep vessel fry the cracked wheat continuously until it turns golden brown. Make sure it doesn’t burn out. Transfer this onto a plate.
  • Next, add 2 tsp oil. When it is hot enough add all the seasoning ingredients one after another.
  • Add green chillies and curry leaves also.
  • Add the peas and bell peppers and 2 cups of water and cover.
  • Let this boil until the peppers are cooked.
  • Now add salt.
  • Once this boils as well, slowly add the cracked wheat.
  • While you are adding cracked wheat, make sure there are no lumps, so keep stirring continuously.
  • It should look watery when you have added all the cracked wheat. See right side of the picture.
  • Now, cover the vessel, and cook on slow fire for another 15-20 minutes, once the wheat is cooked, add finely chopped cilantro and lemon juice.
  • Serve with chatnipudi and yogurt.

P.S: Use any vegetables you wish, no potatoes.

Pineapple Shrikhand

Srikhand4

Shrikhand is a very popular Maharashtrian sweet dish. It is a very easy sweet dish made out of strained or hung yogurt. As you might have seen, it is very rare that I make any sweet dish. Today when I saw we had 1 box of plain yogurt and 1 box of Greek yogurt, I decided immediately to make this. I wanted to use Mangoes, but since we didn’t have it, and instead had pineapple decided to use that.

No cooking, no baking, no heating, just 4 simple and easy steps.

Ingredients:

  1. 1 cup Greek yogurt or strained yogurt
  2. 3/4 cup finely granulated sugar – to your taste
  3. 3-4 rings of pineapple
  4. Cardamom for taste
  5. Pinch of saffron

Method:

  • Beat the Greek yogurt
  • Add sugar, and keep mixing
  • When it is soft and fluffy, add pineapple slices, saffron, and cardamom
  • Chill and serve
  • Goes very well with Poori and so I made pooris with Shrikhand.

Here is the pictorial steps.

Srikhand1 Srikhand2
Srikhand3
Srikhand4

Doddapatre Thambuli – ದೊಡ್ಡಪತ್ರೆ ತಂಬುಳಿ

I posted the benefits of using Curd (Yogurt) for Health and Beauty way back in 2012. The post if you haven’t seen it yet is linked below:
Curd (Yogurt) for Health and Beauty

I have one pot where I am growing Doddapatre  – ದೊಡ್ಡಪತ್ರೆ  at home. It is called Cuban Oregano in English. Botanical name is Coleus aromaticus.

As I went back to this post, I saw Ms. Deepa Mahishi had posted a recipe for the same. I followed the same steps and created this. It is just out of this world tasty.

Ingredients:

  • 1 tsp Jeera
  • 4-5 black pepper
  • 1-2 green chillies
  • A bunch of Doddapatre  – ದೊಡ್ಡಪತ್ leaves
  • 1 tsp Ghee or oil
  • Yogurt 2-3 cups
  • For seasoning, 1/2 tsp mustard seeds, 1/2 tsp urad dal, 1 sprig curry leaves, hing and 1/2 red chili.

Method:

  • Wash Doddapatre leaves thoroughly.
  • Fry Jeera, black pepper, green chillies, Doddapatre leaves cut into pieces in 1tbsp of Ghee.
  • Once it cools down, grid it in mixer with yogurt.
  • Make seasoning with Mustard, Urad dal, hing, red chilli and Curry leaves in Ghee or oil.
  • Add it to the Tambuli. You can also substitute Spinach for Doddapatre leaves.

Pictorial Procedure:

IMG_4653

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IMG_4661

So, how should we consume this? I had it as is. No accompaniment. It is just delicious. So, can be had without anything. You can eat it with rice, and make a thicker version and eat it with Chapathi also.

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