Tapioca is quite popular in India. It is made from a gum of a tree. Usually eaten for breakfast, Tapioca can be had during fasting periods. When fasting, Hindus do not eat grains or legumes, and hence tapioca along with potatoes and spices is a perfect meal. Enjoy! YouTube: Breakfast Tapioca Serves: 2 Ingredients 1 cup tapioca 2 Tablespoons ghee 1 teaspoon cumin seeds 1 cup potato, rinsed and diced (not peeled, preferably) 1 teaspoon sea salt 1 jalapeno, minced 7-8 curry leaves OPTIONAL 1/2 cup peanuts, crushed 1 Tablespoon ground jaggery Or brown sugar 2 teaspoons lime juice 2 Tablespoons chopped cilantro Sea salt, to adjust Instructions In a small mixing bowl, add tapioca and one cup water. Mix....
This is possibly one of the easiest dishes you could ever make. We fried them here cause it adds texture, but you could cook them any other way. As long as you get them warm so you can add our Korma curry sauce. YouTube: IKEA Meatballs in Korma Sauce Serves: 2 Ingredients 2 cups canola oil 18 IKEA Vegan meatballs (or any other) 1 Tablespoon ghee 1/2 cup whole milk 1 bottle of Rupen's Korma sauce Instructions In a small saucepan over medium heat, heat canola oil to 350 F. Deep-fry meatballs in batches so as to not overcrowd the saucepan. Remove after 3 minutes or until golden brown on the outside and place on paper towels. Repeat until all...
a YouTube: Ayurvedic Fall Kitchari Serves: 4 Ingredients 3 Tablespoons ghee 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1/2 teaspoon black mustard seeds 2 Tablespoons garlic, peeled and minced 1/4 teaspoon ground asafetida (hing) 7-8 curry leaves, each torn into two OPTIONAL 1 Tablespoon jalapeno, minced OPTIONAL 1 teaspoon ground turmeric 1 cup short grain rice 1 cup split yellow mung lentils 1 teaspoon sea salt OR as required Instructions Add rice and lentils in a bowl and rise under cold running water. Repeat this process three times and set aside for an hour. Meanwhile, in a medium saucepan over medium heat, melt ghee. Add cumin seeds and saute for a few seconds. Add fenugreek seeds and...
Potatoes are probably the most versatile cooking food that we all love and have easy access too. Today, we take a simple and refreshing approach to cooking them. You probably already have the ingredients in your home. It's just dill, ghee, salt & potatoes. YouTube: Dill Potatoes Serves: 4 Ingredients 1 lb Idaho potatoes, rinsed (not peeled) 2 Tablespoons ghee 1 teaspoon sea salt, or as desired 1/2 cup dill, stems removed, and roughly chopped Instructions Slice potatoes into match sticks. Set aside. Over medium heat, add ghee to a hot saucepan. Add the potatoes, sprinkle salt, and toss. Reduce heat to low. Cover the saucepan with a lid. Cook for 10 minutes. Toss potatoes,...
This vegan Mulligatawny (black pepper water) soup is a popular south-Indian soup. It is spicy and delicious, and the use of butternut squash makes this soup a little sweet. YouTube: Vegan Mulligatawny Soup Serves: 4 Ingredients 2 Tablespoons of coconut oil 1/2 cup white onion, minced 1 Tablespoon ginger, peeled and grated 1 jalapeno, seeds and stem removed, roughly chopped 7-8 curry leaves, each leaf torn into two pieces, OPTIONAL 1 teaspoon sea salt 1 cup French lentils 1 teaspoon ground turmeric 1 Tablespoon ground coriander 1 teaspoon freshly ground black pepper 2 cups butternut squash, peeled and diced 4 cups vegetable stock 1/2 cup regular coconut milk 1 Tablespoon lime juice 2 Tablespoons chopped cilantro 1 teaspoon sea...
