Healthy Food Recipes

Ingredients :

·         6 carrots, peeled and cut into thin round slices

·         1/2 c. flaked coconut

·         1 tsp. ground cumin

·         2 tsp. ground coriander

·         2 tsp. ground turmeric

·         3 tbsp. vegetable oil

·         1 tsp. black mustard seeds*

·         3/4 c. water

·         1/4 c. ground peanuts (optional)

How To Make :

·         In a bowl, combine carrots, coconut, cumin, coriander, and turmeric and mix well.

·         In a skillet with a lid, heat oil over medium-high heat. Add mustard seeds and fry for about 3 minutes, or until seeds pop. (Hold or place lid loosely over skillet so seeds don’t pop out of the pan.)

·         Add carrot-coconut mixture and fry for 10 minutes. Add water, lower heat, and simmer for about 10 minutes, or until carrots are tender.

·         Mix ground peanuts into carrots, if desired, and serve steaming hot.

        Preparation time: 15 minutes Cooking time: 25 minutes Serves 4 to 6

Ingedients: 

1. 1/2  c. all-purpose flour
2. 1/2 c. whole-wheat flour
3. 1/4  tsp. salt
4. 1 tbsp. butter or margarine
5. up to 1/2 c. water
6. about 1 c. vegetable oil (for frying)
7. about 2 c. filling

How To Make:

·        Put all-purpose flour, whole wheat flour, and salt in a mixing bowl. Cut butter into small pieces and add to flour. Rub butter into flour with your fingertips until mixture looks like large bread crumbs. Mix in enough water, a little at a time, to form a firm dough.

 

·        Knead dough in bowl for about 2 or 3 minutes, or until smooth. Cover bowl and refrigerate while making filling.

 

·        When filling is ready, remove dough from refrigerator and place on a floured surface. Knead dough for about 5 minutes.

 

·        Divide dough into pieces about the size of walnuts and roll each piece into a smooth ball with your hands.

 

·        Roll balls into thin rounds with a floured rolling pin. Cut each round in half.

 

·        Put about 1 tbsp. filling onto a piece of dough. Fold dough over filling. Seal edges of dough with your fingers and then with the tines of a fork. Continue making samosas.

 

·        In a wok or a deep saucepan, heat oil over medium-high heat. (Oil should be deep enough to cover samosas while cooking.) Carefully place one samosa in oil. If samosa fries to a golden brown in about 3 minutes, the oil is at the right temperature. If it takes longer than this, increase temperature of oil. When oil is at the right temperature, continue frying samosas, a few at a time, for 3 minutes each. Remove samosas with a slotted spoon and drain on paper towels. Eat hot or at room temperature

 

 

         Preparation time: 60 minutes Cooking time: 20 to 25 minutes Yields 10 to 15 samosas 

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            Kheema  makes a spicy meat filling. For vegetarian samosas, fill the pastries with potatoes and peas . To avoid unwanted fat, bake rather than deep-fry the samosas. Place the stuffed triangles on a cookie sheet, brush each with a little butter or oil, and bake at 350°F until they turn golden brown (about 10 to 15 minutes).

   

   

   

   

 

 

 

Ingredients :

·         3 c. water

·         1 c. split red or brown lentils, washed and drained *

·         1/2 tsp. ground turmeric Π tsp. cayenne pepper (optional)

·         3 tbsp. vegetable or peanut oil

·         1/2 tsp. whole cumin seeds

·         3 cloves garlic, finely chopped

·         1 medium onion, chopped

·         1 tsp. salt

How To Make :

·         Combine water, lentils, turmeric, and cayenne in a large saucepan or kettle and bring to a boil over medium-high heat. Cover pan, turn heat to low, and simmer for about 30 minutes, or until lentils are tender. (If you are using split red lentils, they will cook in about 15 to 20 minutes.)

·         Meanwhile, in another saucepan, heat oil over medium heat. Add cumin seeds and stir. Add garlic, onion, and salt and continue stirring for about 5 minutes, or until onion begins to brown.

·         When lentils are cooked, add onion mixture to them. Mix well and simmer for 5 additional minutes before serving. 

        Preparation time: 10 minutes Cooking time: 35 minutes Serves 6 to 8

*Split red lentils are known in Hindi as masoor dal.They may be found in Indian or Middle Eastern markets as well as in some larger supermarkets.This dish tastes wonderful made with almost any variety of lentil.