by webmaster | Nov 3, 2016
Ingredients: Oil -1 Tbsp Ginger (crushed) – 1 Tbsp Garlic (crushed) – 2 cloves Sesame seeds – 1Tbsp Peanuts – ¼ cup Watercress leaves (cleaned de-stemmed and chopped) -4-5 cups Purple cabbage (chopped) – 3 cups Mung bean sprouts – 1 cup Vinegar – 1 ½ tsp Lemon 1 tsp...
by webmaster | Nov 3, 2016
Khichadi is another recipe made from mung and rice. It is one of the most popular comfort foods among Indians. Ingredients: Rice – 1 ¼ cups Mung Daal (split lentil) – 1 ¼ cups Water – 5 cups Salt – 1 tsp Turmeric (Haldi) – ¼ tsp. Hing (asafetida) – 1 pinch Ghee – 1tsp...
by webmaster | Nov 3, 2016
Ingredients: 1 cup Arborio rice/ brown rice 20 oz water 3 carrots medium size 1 Tbsp olive oil/ cooking oil 1 clove garlic 1 onion (finely chopped) 1 cup carrots (grated) 2 tsp salt 1 tsp black pepper powder 1 tsp dried parsley 1 tsp dried sweet basil 1 tsp...
by webmaster | Nov 2, 2016
Recipe developed by Aarti Batavia MS, RDN, CLT, CFSP, IFMCP. PREP TIME: 15 MINUTES TOTAL TIME: 25 minutes SERVINGS: 2 Mung beans (green gram seeds) are commonly used in Southeast Asian cooking- India, Thailand, China, Burma, Japan and Korea. It is an excellent source...
by webmaster | Nov 2, 2016
There are a lot of variations of basic Thai Curry and this is one of the variations that we enjoy. Being a vegetarian , I substitute tofu instead of meat. This is a quick version of the authentic Thai curry. If you want to decrease your preparation time, you may...
