Snake gourd recipe with coconut

Ingredients:

• Snake gourd: 250g
• Turmeric powder: 1tsp
• Red chilli powder: 1/2 tsp
• Coriander powder: 1 tsp
• Desiccated or fresh coconut: 2 tbsp
• Oil: 1tbsp
• Salt, as you prefer

To watch a detailed video of the recipe, click here

Preparation method

1. Wash and peel the snake gourd, cut in length-wise, then de-seed
2. Chop into small pieces
3. Transfer the gourd to a pressure cooker, added very little water, just enough to cover the vegetables and then cook on high flame for 2 whistles
4. Once the steam settles, drain the water and keep the snake gourd aside
5. In a pan, heat 1tbsp oil. Add 1tsp mustard seeds
6. Once the crackle, add sliced onion
7. Saute well, till the onion is soft, but not brown
8. Then add the snake gourd. Add the spices and salt and mix well
9. Cover and cook for 1-2 minutes
10. Then add the coconut and mix well. Cover and cook for 1-2 minutes more
11. Garnish with coriander leaves and serve warm.

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Brinjal also a great source of fibre as well as phenolic compounds that act as antioxidants.

Indian brinjal recipes such as baingan ka bartha usually take long to prepare and cook but this one is a quick and easy recipe, suitable for those who are pressed for time.

Precooking Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2-3 people

Aromatic stuffed brinjal recipe

Ingredients

• 6 medium-sized brinjals
• 1 bunch coriander leaves
• Tamarind paste
• 2 green chilies
• 2 red chilies
• 2 spoons coriander seeds
• 2 spoons urad dal
• ½ spoon cumin seeds
• ½ spoon mustard
• ½ cup desiccated coconut powder
• A pinch of turmeric powder
• A pinch of asafoetida
• 3 teaspoons vegetable oil
• Salt to taste

Method

1. Prepare coriander chutney with one bunch of coriander, urad dal, green chilies, desiccated
   coconut powder, and tamarind paste. Grind to a paste and keep it aside for stuffing.
2. Slice the tops of the brinjal. Wash them thoroughly.
3. Cut them in the middle, like a cross, to enable stuffing.
4. Stuff the brinjal with coriander chutney. Place them in a steamer and steam cook for 10 minutes.
5. In a pan, add three spoons of oil, turmeric powder, cumin seeds, and asafoetida.
   When the mustard splutters, carefully place steam-cooked stuffed brinjals, cover with a lid,
   and cook on a low flame.
6. Cook for five minutes, carefully stirring every minute.
7. Pour the remaining chutney into the pan. Cook for a few more minutes.
   Serve with rice or roti.

The post Aromatic stuffed brinjal (eggplant) vegan recipe appeared first on Complete Wellbeing.

Here is a quick and easy baby potato recipe that you can have either as a starter or a side dish. Try it today!

Baby potatoes in sambar masala recipe

Ingredients

• Baby potatoes: 250g
• Mustard seeds: 1 tsp
• Oil: 1tbsp
• Sambar masala powder: 1 heaped tbsp
• Salt: as per your taste preference

Method

1. Wash the baby potatoes and place in a pressure cooker with sufficient water. Cook for not more than two whistles.
2. Once the pressure settles, drain the water and place the potatoes in a colander. You may peel the potatoes or leave the skin on. Cut each potato into two halves.
3. In a pan, heat 1 tsp oil. Add mustard seeds and let them splutter.
4. Then add the potatoes and toss around.
5. Once they have browned a bit, lower the flame and add salt and sprinkle sambar masala evenly over the potatoes. Toss around so that the masala powder coats the potatoes well. Cover the pan and let it cook for few minutes.
6. Serve hot

The post Baby potatoes sprinkled with sambar masala appeared first on Complete Wellbeing.

Sweet and sour mango salad recipe

Ingredients

For the salad:

• Ripe or semi-ripe mango: 1, peeled and sliced [use any mango variety of your choice]
• Onion: 1, sliced into half moons
• Tomato: 1, de-seed and chopped long

For the dressing:

• Mint leaves: 1 tbsp
• Coriander leaves: 1 tbsp
• Peanuts: 2 tbsp, roasted and coarsely pounded
• Lemon juice:1 tsp
• Pepper: 1tsp
• Salt: as you like
• Honey: 1 tsp
• Green chilli: 1, chopped fine

Method

1. Place the chopped mango, sliced onion and sliced tomato in a bowl and refrigerate
2. Mix all the ingredients of the salad dressing and keep it ready
3. Just before serving, pour the dressing over the mango-tomato-onions and mix well preferably with your hands
4. Serve the mango salad immediately.

The post Sweet and sour mango salad appeared first on Complete Wellbeing.

Apple and red cabbage salad recipe

Ingredients

• Apple 1, peeled and sliced or chopped in chunks, choose a firm and crunchy apple
• Red cabbage 1 cup, shredded
• Lettuce 1 cup, shredded
• Carrot 1, shredded
• Peanut butter 2 tbsp
• Honey 1 tsp
• Handful of raisins, walnuts, pumpkin seeds
• Salt, as you prefer

Method

1. Add the apple, red cabbage, lettuce and carrot in a salad bowl.
2. Add the peanut butter and other ingredients and mix well. The dressing should coat the veggies well.
3. Serve immediately.

The post Apple and red cabbage salad with peanut butter appeared first on Complete Wellbeing.

Dal ka shorba (lentil soup)

Number of Portions: 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients

• ½ cup arhar dal [yellow lentil]
• ¼ cup red masoor dal [split red lentil]
• 1 tsp turmeric
• 2 tbsp canola oil
• ½ tsp hing
• 2 sprigs curry leaves
• 2 tsp mustard seeds
• ¼ cup onion sliced
• 6 garlic pods
• 1 tbsp madras curry powder
• 1 ½ tbsp tamarind paste
• 2 tbsp chopped fresh coriander

Preparation method

1. Mix both dals and wash thoroughly. Add water and boil. Add turmeric and boil until dal is completely mashed.
2. In separate pan, heat oil and add hing mixed with 2 tbsp of water. Add mustard seeds and curry leaves. Add sliced onion and garlic pods. Sauté on low heat. Add madras curry powder. Sauté on low heat and then add mashed dal and cook for five minutes.
3. Add tamarind paste and garnish with fresh coriander leaves.

The post Nutritious and tasty Dal Ka Shorba (Lentil Soup) appeared first on Complete Wellbeing.

Ingredients

• Moringa leaves 2 cups
• Onions 1 cup, chopped
• Garlic 2-3 cloves, finely chopped
• Green chilli 1-2, finely chopped
• Mustard ½ teaspoon
• Fresh coconut ½ cup, grated
• Any cold-pressed or filtered oil
• Salt

Method

1. In a pan, add ½ teaspoon oil. Once sufficiently hot, add mustard, curry leaves and green chillies. Let it splutter, then add the onions and garlic.
2. Let it cook for few minutes [don’t brown the onions] and add the washed and chopped moringa leaves. Add salt, cover it and let it cook.
3. After the leaves have cooked, turn off the flame and add the fresh grated coconut. Delicious moringa stir-fry is ready.
4. You may even like to add ½ teaspoon red chilli powder or ½ teaspoon garam masala.

The post Moringa leaves and fresh coconut stir-fry appeared first on Complete Wellbeing.

Makes: 6 toasts
Preparation time: 5 mins
Cooking time: 15 mins

Ingredients

• 2 cups [140 g] mushrooms, boiled and chopped finely
• 100g tofu, diced
• 2 cups [100 g] spinach, chopped finely
• 3 green chillies, chopped finely
• 2 spring onions with greens, chopped finely
• 1 large capsicum, chopped finely
• 1/2 cup white sauce or red sauce
• 6 slices whole-wheat bread
• ½ tsp black pepper powder
• 1 tsp dried oregano
• 1 tsp red chilli flakes
• Salt as per taste
• 2 tsp oil

Preparation method

1. Heat oil in a pan; sauté green chillies and spring onions for a minute.
2. Add capsicum; sauté for 2 minutes.
3. Add mushrooms, spinach and 1 tsp of salt; sauté for 3 minutes.
4. Add tofu and pepper; mix well.
5. Stir in white sauce and cook for 1 minute. Add salt as per taste.
6. Lightly toast the bread. Spread the mixture on toasted bread; sprinkle on some oregano and paprika. Serve hot.

The post Snack time: Capsicum and Tofu Toast (Vegan) appeared first on Complete Wellbeing.