Ayurvedic cooking- Green Mung dal

India being the land of Ayurveda has long been integrating ayurvedic principles in everyday cooking.

Ayurveda talks about three main constitutional types. The Vaata, Pitta and the Kapha. That is Wind, Fire and Water. Every human body is the combination of these 3 elements. The balance in these three elements is what leads to the well being of mind, body and spirit.

Invariably, Indian cooking, especially vegetarian cooking is integrated with these basic principles of Ayurveda. Everyday cooking is balanced with lot of Satvik elements and healing ingredients.  The cooking techniques and the way food should be consumed is  key in achieving that balance. Food is medicine and what we eat will affect our overall well being , even our consciousness.

Indian recipes have been passed on from generations who were pioneers in applying Ayurvedic principles into everyday cooking. We have quick and healing recipes or home remedies for certain ailments. We have specific concoctions or pastes or mixtures for ailments like common cold, headache, sore throat etc. Even pregnancy and post pregnancy diet is influenced with these principles.

Today we are focusing on one such dish using the Green mung. It  is extremely healthy, has lots of protein and fiber. The Ayurvedic property green mung is it’s cooling and cleansing abilities. It is calming and soothing for the stomach, prevents gas and bloating  and is easily digestible. It is an astringent and a toner. Go Mung for sure!! 🙂

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Green Mung Dal

(This recipe serves 2 people)

Ingredients:

1 cup Green Mung beans- Washed and soaked overnight

1 small plum tomato- diced

1 bunch of scallions- finely chopped

2 tsp Cumin powder

1 tsp Coriander powder

1 Tsp Chilli powder or  Pepper powder or 2 slit green chilli for the heat

1 tbsp Ghee

2 tsp grated ginger

1 tsp Turmeric

Salt as per taste
Cilantro and curry leaves for Garnish.

 

For tempering:

1 Tsp Cumin seeds

1 dry red chilli

1/2 Tsp  Asafoetida

1.2 inch Cinnamon stick, 1 clove and 1 Bay leaf for flavor (Optional)

Ghee

 

Preparation:

To save time place the soaked green mung  and cook in a slow cooker or pressure cooker until soft and can easily break with your fingertips. If you do not have a slow or pressure cooker then just boil  the beans directly in water until soft

In a pan pour ghee. Once the ghee is heated add all the tempering ingredients. Let the spices release the aroma and turn fragrant in hot ghee.

Next add the chopped scallions and tomatoes. Saute until the tomatoes become soft and mushy.

Add turmeric, cumin powder, coriander powder, pepper/chilli powder and salt into the tomato mixture.

Once all the spices blend in and the ghee starts separating, add the pre -cooked mung beans.

Add the grated ginger. Stir it all in and adjust the consistency of the soup as desired by adding a little water.

Let the dal simmer and come to boil for about 5 minutes.

Garnish with chopped cilantro and curry leaves. Serve with hot rice or just have it in a bowl by it self.

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Quick Kadai Paneer

It is back to school season. That means weeknights are busy with early dinner and early bed times. Unlike summers, I like to be done with dinners as quickly as possible and get the kids ready to bed.

Quick and healthy dinner choices need not be a challenge with some simple readily available ingredients from your pantry.

Here is one such simple dish. Can be easily served with hot rice or some ready rotis or phulkas.


Ingredients:

1 small block of paneer- cut into small cubes

1 capsicum- cut into small cubes

3/4 white onion- finely chopped

2 plum tomatoes- finely chopped

Spices:

1 tsp Kashmiri chilli powder

2 tsp Ginger and garlic paste

2 tsp of coriander powder

2 tsp cumin powder

1tsp garam masala

Salt as per taste.

Preparation

In a hard bottom Kadai pour 2 tablespoon of oil

Once the oil is hot, put the finely chopped onions and fry them until golden brown.

Next add tomatoes and and fry them until they are soft and get mixed with the onions and form a nice smooth paste. Cover the kadai with a lid and leave the flame on medium for about 5 minutes.

Now you can see the oil separating from the tomato-onion mixture.

Now it’s time to add the salt and Ginger garlic paste and fry for few more minutes until the raw smell of the Ginger garlic fades away.

Now add the capsicum and stir it with the mixture. Cover the lid and let the capsicum get tender, but not too soft.

Once the capsicum is done , add all the masalas (spices) together and mix well. Add quarter cup of wate,check for salt and let the mixture come to a boil. Once the gravy starts to boil add the paneer cubes and give a good stir.

Turn the flame to low and cover the lid and let the paneer soak in all the spices and flavor from the gravy.

Turn off the flame. Garnish with fresh cilantro, maybe a drizzle of cream and a sprinkle of kasoori methi for additional flavor.

Additional notes:

Before using, leave the paneer cubes in warm water for about a minute to make it soft and spongy

Kasoori methi is dried fenugreek available easily in the market. Just crush it with your palms and sprinkle on the dish for the extra flavor


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If you want to create an impact in your community by sharing culture and traditions through food, then read on…

I am now taking registrations for chefs/cooks to host cooking classes from your choice of location and your choice of regional cuisine. If you would like to teach a class then
please send me a message .

If you don’t want to teach but still be featured on our website then please send us a video of the food you are preparing, the background of the dish, its tradition, story and region it belongs . We will publish it on our website The Naan-Americans. you will be happy that you are part of a social impact.
Thank you

Love and happy cooking 🙂

email: anjanasudhir@gmail.com

Anjana, co-founder, The Naan-Americans

 

Experience to remember inside a Korean Kitchen

Our platform The Naan-Americans, www.thenaanamericans.com, is all about exchanging recipes and culture and love 🙂

Check out our blog about our new home chef Seunghee Chai, who will be teaching Japchae in our next cooking showcase at a farm in Chestnut hill.

My friend had an opportunity to learn a signature Korean dish called Japchae right in the chef’s  kitchen . While she learned how to make the noodles, she also got a glimpse of Korean Culture, traditions and a warm and memorable experience to cherish.

Please read further to learn more about this.

https://www.thenaanamericans.com/single-post/2017/07/05/An-experience-to-remember-inside-a-Korean-Kitchen

 

 

TNA- A great way to Meet.mix.mingle.

 

The Naan-Americans-Your Boutique store for cooking experiences!!!

DO you love cooking? Do you love teaching ? Then come join the community of home chefs to cook, teach and share your original, authentic, traditional dishes to food lovers in your area.

Our platform will empower you to rediscover your passion for cooking, enhance your creativity in food and at the same time help bring people together to exchange culture, share stories, break barriers and biases, reduce perceptions and prejudices and create a happy community.

Who would say no to that? Come join us now! Browse our site here

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The NAAN-Americans, Bringing people together through cooking experiences

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I am thrilled to announce about the platform called The Naan-Americans.

A community building platform for food lovers/enthusiasts/bloggers/writers/critics and anyone who loves the art of blending spices and blending with people.

Passionate home chefs can showcase their unique regional recipe form around the world and people in the community can sign up for these classes.

A great platform to socialize, meet cool people and at the same time enjoy the culinary art.

Do check out www.thenaanamericans.com.

 

 

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Extreme Nachos!!!

Super bowl is around the corner right? Actually, I am not a big fan of football . Also I don’t need a good reason or logic  to have these loaded Nachos 🙂

I call them loaded nachos or supreme nachos. Its loaded with veggies, beans, cheese and all the good stuff and is extremely flavorful and juicy.

 

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So, here is the recipe:

A bag of sturdy corn chips ( Tostitos and the like)

1 Large Bell pepper

1 Sweet onion

1 Cup of Black Beans

1 Cup of Sweet Corn

1 Jalapeno

Sweet pickles(  round slices of cucumber pickles)

1 Packet of Mexican Cheese Blend ( Cheddar, Monterey jack)

For Salsa:

2 Roma Tomatoes

1 Red Onion

1 Jalapeno

1 Lime

1 Cup of Finley Chopped Cilantro

Other Condiments:

Salt, Pepper, Sour Cream, Sriracha Sauce

Preparation:

Preheat the oven to 400 degrees. While the oven is heating prepare the chips.

Take a baking sheet. Lay the chips all across the sheet in a single layer. Spread the sliced onions, Bell pepper, sliced Jalapeno, sweet pickles, corn and black beans evenly on the chips. Next, cover the chips with generous amount of cheese.

Next, prepare the salsa. Finely dice the Roma tomatoes, red onion, jalapeno and cilantro. Mix all in a bowl, sprinkle salt, freshly ground black pepper and squeeze a generous amount of lime juice.

When the oven is ready, place the baking sheet in the oven and wait for the cheese to  melt evenly. When the cheese is all melted, remove the chips from the oven and place it on a rack to cool. Make sure you don’t burnt the cheese.

Next, spread the fresh salsa mixture evenly on top of the chips. Sprinkle a dash of salt and ground black pepper. Drizzle a spoonful of sour cream and Sriracha sauce. Squeeze lime juice on top and garnish with cilantro.

Serve it warm.

ENJOY!