Lambsquarter leaves Dip (raita) and Foraging

 Foraging used to be considered resourcefulness and a method of sustenance in earlier times but it is now a fashionable new thing to harvest wildly growing foods.The edible treasures that you can stumble upon ( wild garlic, morels, chick weed, lambsquarter etc.) can be quite delicious and off course the satisfaction in discovering these is a whole different story. It goes without saying that you should carefully identify these wild treasures because some do have nasty and toxic look alikes.

Last year I was surprised to find Lambsquarter plant in my backyard. I confirmed it with a gardener and voila it was edible lambsquarter plant, off course I was esctatic. Because these are  the greens that I craved when I was pregnant the first time ( the leaves are a nutrition powerhouse). The young  leaves are very tender and taste like spinach. It has a high content of minerals like Iron, phosphorus, magnesium, calcium etc. And yes this year I have lots growing in my backyard, it is a weed after all !!!

Well today I bring you my favourite raita or a dip made with these beautiful, amazing, delicious green leaves. Simple to make but looks beautiful and tastes amazing. Hope you will enjoy it as much as we do .

 

Ingredients

2 cups of home made yoghurt or store bought natural or greek yoghurt

2 cups of tender leaves of lamb’s quarters

1/4  tsp roasted cumin powder

a pinch cayenne pepper

salt to taste

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Method

1. Wash the leaves by soaking them in water few times and then draining the sandy water.

2. Heat 1/3 cup of water and add the leaves and cover.

3.Turn off the stove after 5-7 minutes and remove the lid. The leaves are very tender so cook very fast.

4. The leaves will be bright beautiful green once cooked. Use a hand blender or a small chopper to coarsely puree the cooked leaves.

5. Meanwhile use a whisk to whip the homemade yoghurt smooth. The store bought      yoghurts are generally smooth and even stirring them with a spoon take care of any lumps.

6. Add the pureed green leaves, mix well, yoghurt will now be a vibrant green colour.

7. Add salt, sprinkle with the cayenne pepper and the cumin powder and serve.

8. Serve with a pilaf, chips, vegetables, curries or like I do, have it by itself as it is a protein and iron rich dip perfect for a hot summer day. 

 

Good Morning Friends ♡

greenzgrains / kamlesh Tukrel:

what a great idea!!!!

Originally posted on Shivaay Delights:

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Minty Creamy Curried Paneer and Peas (or tofu ) with Almond butter

Sometimes when I am pressed for time and I have to prepare something that the whole family will love, I make peas and paneer dish. Traditionally in the restaurants they add cream and cashewnuts making it very rich in taste, texture and not to forget in Calories !!! 

Off course so when I make it, I try to make it as healthy as possible by including different greens. And to give it creamy texture I have added almond butter, voila now it is creamy without the cholestrol ( from the actual cream ) but it  will also provide good fats from the almonds thereby helping with good cholestrol. 

Generally cilantro is herb most commonly used herb in Indian cuisine but this time with surplus of aromatic mint in my yard I decided to use mint not as a garnish but used it generously so that it makes this generally dense heavy dish refreshing, light and aromatic and offcourse very summary.

Hope you will enjoy this dish as much as my family did.

Ingredients

1 lb. paneer or tofu cubed into 1′ pieces

1 1/2 cup frozen or fresh peas

1 small tomato

1 large red onion peeled

1′ piece of ginger

1 tbsp. almond butter

2 cloves of garlic

2 green chillies

1 tbsp. oil or ghee

3/4 cup of mint leaves

1/2 cup strained tomato puree  

1/2 tsp. nigella seeds

1/2 tsp. turmeric 

1/2 tsp. red chilli powder

salt to taste

 

 

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METHOD

 

1. In a chopper chop green chillies, onion, ginger and garlic. It should be very finely chopped, have texture and not ground into a paste.

2. Heat the ghee in a heavy bottom pan add Nigella seeds and saute’ the above mixture till fragrant and translucent ( 4-5 min. on medium heat).

3. Now add peas and cook for 7-8 min. you may add a little water if the mixture starts to stick to the pan. Add the turmeric and red chilli powder.

4. In the same chopper finely chop the mint leaves, put aside.

5. In a mixer or the same chopper blend the tomato, almond butter and the tomato puree.

6. Once the peas are softened add tomato, almond mixture and let the curry heat thoroughly. If it is too thick add 1/4 cup of water. You may add salt now.

7.Add cubed paneer at this stage so it can soak up the different flavours.

8. After few minutes add the mint leaves and mix well and turn off the stove and allow the cool refreshing minty flavour to permeate into the peas and paneer.

9.Serve steaming hot with naan bread, chapatis or rice. Enjoy !!!

Hawaii Gold Ripe Minty Papaya Salad

 ALOHA !!!  Its been a long time since I connected with you all. I spent last week in Hawaii with my family enjoying the warm beautiful weather and wonderful and warmer Hawaiian people. And yes who can forget the lip smacking delicious tropical fruits and vegetables. I was not only tempted to try all these delicious, flavourful foods but wanted to experiment with these foods while there. The recipe today is the first one of the few that I tried making there. Off course we will not find the rich golden Hawaiian papaya here but the other locally available papayas will be good substitutes. Hope you will enjoy this as much as we all did.

 

Ingredients

1 Hawaii gold ripe papaya

3-4 tbsp. chopped mint

1 jalepeno finely chopped

freshly ground black pepper

a pinch rock salt to taste

 

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METHOD

1. Peel and cut the papaya into small cubes after removing the seeds.

2. Add the remaining ingredients, toss carefully so tht papaya  does not get  mushy  and serve on a bed of greens.

3. Enjoy this refreshing sweet  delicious dessert any time of the day.