Pepper 'n Spice

Quinoa is a plant-based protein with 1 cup containing about 8 grams of protein. Here's a Chinese dish made from quinoa. The abcd's of the dish... Carrot - 2 Green capsicum - 1/2 Yellow capsicum - 1/2 Green peas, frozen - 1/4 cup Nutritional yeast - 1/4 tsp Salt - 1/4 tsp Dark soy sauce - 1/2 Tbsp Quinoa - 1 cup Water - 1 and 1/2 cup Veg soup cube - 1 Lemon - a squeeze The means to achieve the fantabulous platter...   Soak quinoa in water for half an hour. Strain. Add in fresh, clean water, a bit of salt, a squeeze of lemon and soup cube. Pressure cook on low heat for 2 whistles. Set aside. Peel carrot and deseed capsicum. Chop carrot and capsicum into small cubes.            Wash peas and microwave with a splash of water for 2 minutes. Heat a deep-bottomed pan and cast in capsicum, carrot, peas and a splash of water.            Add in salt, yeast flakes and soy sauce. Intermingle and cook for 5 minutes.  Fluff up the quinoa with a fork and add it into the pan. Give a good stir

 Cabbage carrot thoran prepared without oil is an awesome way to combine two nutritious vegetables. Since these veggies can be eaten raw too, they do not need much separate cooking before intermingling with the coconut mixture. Put together the fab dish and make merry :-) The constituents...     Carrot - 1 Cabbage - 200g Coconut, grated - 1/2 cup Cumin seeds - 1/4 tsp Shallots - 3 Salt - 1/4 tsp Turmeric powder - a bit Chili powder - a smidgeon Nutritional yeast - 1/4 tsp Water - 1/4 cup     The process... Peel off skin of carrot. Grate carrot and chop cabbage into small pieces.      Grind coconut, shallots, cumin seeds, salt, turmeric powder, chili powder and yeast flakes by blitzing twice; each time for a second. Heat a deep-bottomed pan and throw in the vegetables and water.            Allow the vegetables to cook for 5 minutes. Spread the vegetables and fling in the coconut mishmash into the center. Cover the coconut potpourri with the vegetables.            Let it cook for 5 minut

Beetroot, oft called beets is the taproot portion of the beetroot plant. In its raw form, it is 88% water and less than 1% fat. Betanin, an extract from beet juice is used as a red food coloring agent.  The basic elements of the thoran are... Beetroot - 3         Drumstick - 1 Coconut, grated - 1/4 cup Cumin seeds - 1/4 tsp Shallots - 3 Turmeric powder - a tad Nutritional yeast - 1/4 tsp Chili powder - 1/4 tsp Salt - 1/4 tsp Water - 1/4 cup The modus operandi...   Wash beetroot and drumstick well. Peel away skin of beetroot, wash and grate.          Cut open drumstick, scrape the insides and fling them into a vessel along with some water, turmeric powder and salt. Bring the drumstick seeds to a boil and turn off heat. Peel shallots and chop into small pieces. Grind coconut, shallots, cumin seeds, salt, turmeric powder, yeast flakes and chili powder twice, for a second each time.  Heat a deep-bottomed steel pan and throw in grated beetroot, drumstick seeds and any remaining water tha

Moringa is a superfood that is native to India. As mentioned here , it has 7 times the Vitamin C of oranges, 10 times Vitamin A of carrots, 17 times the Calcium of milk, 25 times the Iron of spinach and much more. The components... Beans, haricot - 250g Drumstick (moringa) - 2 Coconut, grated - 1/2 cup Shallots - 4 Cumin seeds - 1/4 tsp Salt - 1/4 tsp Turmeric powder - a bit Chili powder - 1/4 tsp Water - 1/2 cup     The modus operandi... Wash beans and drumstick. Trim ends of beans and cut into small rings.                  Sprinkle some water and microwave for 5 minutes. Cut open drumstick and using a spoon, scrape its insides. Boil the inside flesh and seeds in little water and a pinch of salt.      Peel shallots and chop roughly. Throw in shallots, coconut, cumin seeds, salt, turmeric powder and chili powder into a small blender jar. Blend twice for a second each. Heat up a deep-bottomed steel pan and cast in cooked beans and moringa. Move some of the vegetables to the sides of th

Musambi is sweet lime, which has a mild, lemony tang. Its skin is tough and it needs to be cut open unlike an orange. The rind is green while the inside is pastel yellow in color. It is usually juiced.   The ingredients of the drink... Ash gourd - 250g Raw mango - 1 Musambi - 1 Cumin seeds - 1/4 tsp Lemon - 1/2 Salt - a bit Spinach powder - a tad Turmeric ginger powder - a little Plant-based collagen powder - a smidgeon  Ashwagandha powder - a pinch Water - 6 glasses           The procedure to attain the magic potion ...   Deseed ash gourd and remove its outer skin. Peel off skin of mango too. Chop ash gourd and mango into small pieces. Throw in ash gourd, mango, cumin seeds and 2 glasses of water into a blender jar. Blitz. Strain the juice into a glass jug. Squeeze in juice of lemon and musambi.            Cast in salt, spinach powder, collagen powder, turmeric ginger powder, ashwagandha powder and rest of the water. Give a good stir. Serve into tall glasses and drink up!      The 

Baby corn has 0% fat and very less carbohydrates as compared to maize (corn). It is immature corn where the cob is still soft.   The nuts and bolts of the dish...   Baby corn - 250g Green capsicum - 1 Chickpea flour - 3 Tbsp Chili powder - 1/2 tsp Cumin seeds - a tad Salt - 1/2 tsp Pepper - 1/2 tsp Water - 1/2 cup  Olive oil - 3 tsp Onion - 1 Ginger - 1/2" Garlic - 3 cloves Green chili - 2 Nutritional yeast - 1/2 tsp Soya sauce - 2 tsp Red chili sauce - 2 tsp Tomato sauce - 1 tsp Apple cider vinegar - 1 tsp         The process...    Wash baby corn and capsicum. Trim ends of baby corn and deseed capsicum. Chop baby corn into thin round pieces. Add some water and microwave for 5 minutes so that the baby corn softens. Cube capsicum.       In a bowl, mix chickpea flour, chili powder, salt, cumin seeds, pepper and water to form a smooth paste.         Add the baby corn into the bowl and rub the paste into the corn. Set aside for 5 to 10 minutes.     Heat a flat-bottomed non-stick pa

 A sought-after platter in North Indian restaurants is aaloo palak (aaloo refers to potato and palak to spinach in Hindi). This recipe is a mild variation where spinach is substituted with amaranth leaves, but just as wholesome and healthful as the original :-)     The elements of the dish...   Potato - 4 Amaranth leaves - a bunch Cumin seeds - a smidgeon Onion - 1 Ginger - 1/2" Garlic - 3 cloves Green chili - 1 Salt - 1/2 tsp Chili powder - 1/2 tsp Nutritional yeast - 1/2 tsp Garam masala - 1/2 tsp Water - 1/4 cup + for boiling potatoes Lemon - 1/2 The modus operandi...   Pressure cook potatoes in water with a pinch of salt on medium flame for just a single whistle. The potatoes have to cook and soften, but not get too mushy. After they cool, peel off the skin and cube them. Wash amaranth leaves well by sousing in water with a tad of salt and a few drops of vinegar, for a couple of hours. Wash in clean water. Chop the leaves and their stems into small bits. Slice onion into thin

The Indian broad beans are just like beans, but flat, slightly curved at the ends and about 15 centimeters long. The seeds inside them are bigger. Here is a flavorsome recipe using this variety of beans.         The components are...   Broad beans - 250g Water - 1/4 cup Coconut, grated - 1/2 cup Cumin seeds - 1/4 tsp Salt - 1/4 tsp Chili powder - 1/4 tsp Nutritional yeast - 1/4 tsp Shallots - 3     The procedure...    Wash beans well in water. Trim ends. Chop into thin pieces. Add clean water and microwave for 5 minutes in order to soften them.     Peel shallots and cut roughly. Grind coconut, salt, cumin seeds, chili powder, yeast flakes and shallots twice, for 1 second each time. Heat a deep-bottomed steel pan and cast in the beans. If there is any leftover water, allow it to almost dry up. In the meantime, ensure that the beans is cooked through and through. Push some of the beans to the sides of the pan and add in the coconut melange in the center of the pan. Cover with the beans m

    Okra is also called ladies finger, presumably because it is long and slender like a lady's finger!      The contents...   Okra - 250g Onion - 1 Salt - 1/4 tsp Chili powder - 1/4 tsp Garam masala - 1/4 tsp Nutritional yeast - 1/4 tsp Water - a splash, for cooking the onions Coconut oil - 1 tsp     The course of action...   Wash the vegetable. Pat dry with a clean cloth. Trim the ends.            Chop into thin circular pieces.          Sous the vegetable bits with salt, chili powder, yeast flakes and garam masala. Let it sit for 15 minutes. Slice onion into thin pieces. Heat up a steel pan and cast in onion. Add in water to cook the onions. Stir around until the onions soften. Throw in the the vegetable doused in masala. Add in oil to avoid the masala from sticking to the pan. Give the okra a good stir. When it is cooked out and out, turn off heat. Serve warm with rice or quinoa.