Monday, January 19, 2015

Mung Bean Quinoa Wraps!

Sometime last month of the last year I posted Lettuce Wraps with Quinoa, Green Mung Bean Sprouts and Guacamole and back then I promised that I will be posting Mung Bean Quinoa chillas that you can use instead of lettuce leaves to wrap things in. So here it goes!!!

  • 1/2 cup of sprouted whole green mung beans
  • 1/2 cup of red or white quinoa soaked in water for 4 hours minimum
  • 3 tbsp white rice flour (Just to add some crispiness, but you can totally skip it if you want.)
  • 1/2 inch piece of ginger
  • 1 small green chilly
  • Salt to taste.

  • Drain all the water from quinoa and grind all the ingredients in a blender. Make sure you add just a little bit of water. The batter should be of a spreadable consistency, not too thick not to runny. Check and add more if needed.
  • On a heated pan, start pouring a spoonful of batter and start spreading around to make a round. about 3 minutes on each side and it should have a nice golden red color.

Wednesday, January 14, 2015

Sesame Jaggery Fudge - Tilachi Vadi

Makar Sankranti is the harvest festival and also marked as the arrival of spring in India. Sesame Jaggery Fudge is made on this occasion. This fudge (Tilachi vadi ) is made up of Sesame seeds, Jaggery, Ghee/ coconut oil. All of these ingredients adds tons of nutrition to the body especially in the time when it is made...the winter. A perfect combination of all these ingredients help lubricate the joints and nourish the brain while giving the warmth that is much needed during chilly winter month.



  • Roast the sesame seeds on low to medium flame until they get nice golden color. Keep aside.
  • Heat up coconut oil in a pan and add the jaggery into it. Let it melt and then add cardamom powder to it. Also add water and mix well. Turn off the heat.
  • Add the sesame seeds and the broken peanuts into jaggery and mix well.
  • Coat a plate with coconut oil and spread the above mixture on it.
  • Take a glass bowl, grease the bottom of the bowl with some coconut oil and spread the mixture evenly across the plate making an even layer. 
  • Mark the lines so that they will form nice squares. Let them sit for 30 minutes and then take the squares apart. You can also make them into diamonds but traditionally Tilachi vadi is made square shaped.

  • Traditionally these are made with ghee instead of coconut oil. You can't really make the difference between both versions. Both are just as delicious. The coconut oil version makes it perfect for vegans.
  • Addition of water helps the fudge retain it's softness and chewiness.
  • Make sure you use dark jaggery which is known as chikkicha gul in Marathi.
Happy Makar Sankranti to those who are celebrating!!!
Tilgul ghya goad bola....:)

Monday, January 5, 2015

Thai Curry with Vegetables!

Happy New Year to all my readers and followers! May this new year brings whatever you wish for!

Let me start off by declaring the intention of posting at least a recipe per week for the rest of the year. This is one of the resolutions that I have set for myself for the year 2015. I love the refreshing start of the new year, where everyone has opportunity to reflect on their goals for the last year, change any if needed and then try to stick to the new ones you have on the list. It's a wonderful process!

On that note ....let's move on to the first recipe for the year 2015!!!

A couple of my friends have been asking for the thai recipes. So here I am making their wish come true, posting one of the simple thai curries I make at least once every 2 weeks. It's delicious and perfect for those busy weeknights. I don't use tofu every time I make this curry because of the all the controversies around it. Also I don't really enjoy tofu very much. I replace it with chicken or sometimes just vegetables with more mushrooms in it to give the dish a meaty consistency.

Just cook up some rice in a presser cooker and make this delicious, versatile Vegetable Thai Curry in less than 20 minutes.

Thai food in general is very easy to make especially with the help of thai curry pastes that are available in the market. All of the flavors are packed in those bottles and when blended with thick coconut milk, all that is needed is good appetite :)

  • 1 can of coconut milk
  • Thai curry paste- about 4-5 tbsp. red/ yellow/ green. I used red for this recipe
  • 1 tbsp of fish sauce
  • 2-3 tbsp roasted grounded peanuts 
  • 1 tbsp of lime juice
  • 2 tbsp of brown sugar
  • 1/2 cup of water or vegetable broth.
  • Chopped vegetables of your choice- I used broccoli, bok choy and mushrooms
  • Tofu cut into cubes.
  • Salt to taste.

  1. Mix the sugar , lemon juice and fish sauce in a bowl and keep aside. 
  2. Pour in the coconut milk in to a pan and heat it up. When the coconut milk reaches a gentle simmer stir in the thai curry paste.
  3. Then add the vegetables and let it all cook up for about 7-8 minutes until the veggies are almost done. Also add in the tofu at this point and the peanuts as well.
  4. Add the sugar and fish sauce mixture and let it all heat up for about 2-3 minutes.
  5. Add the water or the broth to thin out the curry as much as needed. Bring to a simmer again.
  6. Serve over rice or noodles.

  • You can also use carrots, snap peas, onions, bell peppers, bamboo shoots, baby corns, potatoes, get the point!
  • Adding fish sauce might put some people off. But don't worry it doesn't taste like all fish. It just gives more deeper flavor to the dish with a little bit of extra saltiness.
  • The more you simmer the curry, the more thick and creamy it becomes so if you want to simmer it for a longer time, don't add the vegetables to early in the process. Just add them in for the last 8-10 minutes or so. Then thin out the curry with water as needed.
  • If you are a vegetarian or a vegan, try swapping soy sauce, hoisin sauce for the fish sauce.