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Showing posts from May, 2015

Acorn Squash Masala Dosa

Masala dosa (which is an indian crepe made of a fermented rice-lentil batter and stuffed with a spicy potato masala) must be the most ordered menu item in a south indian restaurant. It goes all the way from small appetizer sized masala dosas to the large table sized masala dosas in some fancy restaurants. This is one item that is a favorite with kids, well, kids of all ages I should say as even the older folks like my mom will always end up ordering this one.

The typical masala dosa can be quite filling, thanks to the potatoes that go inside it. Personally I like the masala dosa, but not the filling part of it as I like to have more of the dosa. In the quicknhealthy kitchen we put potato under the starch or carb category, and not so much under vegetables. We like to substitute potato with other less starchy vegetables, this way we can enjoy eating more dosas too :-). 

Ingredients:
Acorn squash - 1 small Red onion - 1 mediumFresh ginger - 1 inch spearGreen chillies - 3-4Curry leavesTurm…

Asopao Inspired Plantain Mango Soup

One of our favorite restaurants around this part is Claire's Corner Copia in New Haven, Connecticut. It has been around for a long time, and pioneered the vegan, organic, healthy food around here much before many of this became famous buzzwords. It is a cozy family style, vegetarian restaurant serving organic, sustainable food with so many dishes that have vegan and gluten-free options. Sometimes we just stand there for 5-10 minutes figuring out what to choose, there is so much to choose from. So if you go with a group, everyone will get something to pick from the menu, even for the not-so-strict-about-health-kinda-guys :-). The last time we went there they had a Vegan Asopao as their soup of the day.

Here is a tropical soup inspired from it, made with ripe plantains and green mangoes. You can make it with shrimp and shrimp broth, but you can just go the vegan route too plain and simple, and it still tastes awesome, sweet & sour with plantains and raw mangoes. You can enjoy i…

Homemade Honey Mustard Dressing

Spring is here and so are salad days. I enjoy eating salads especially when there are baby greens and mixed fruits in my salad.  I feel that adding fruits to your salad is the best way to get into the habit of eating salad, mangoes and strawberries are the best. They make salads interesting and appetizing. To make it a little more enticing and healthy, you can try a variety of homemade salad dressings.


Why a salad dressing? According to nutritionists and food scientists, eating a salad without fat is actually less healthy. (read more here and here). The reason is that fat is needed by our bodies to absorb the nutrients in vegetables. So why homemade? Simple, because not all fats are same, and not all salad dressings are the same (read an interesting article on this topic here). So it is important that you choose good fats and other clean ingredients to make your own salad dressing.


Ingredients: 
Organic chia seeds - 2 Tbs.Yellow mustard seeds - 2 tsp.(if using black mustard, use only 1…

Homemade Nutella

Are you a fan of Nutella? Hardly seen anyone who does not like it after having tasted it. We were big Nutella lovers too and used to stock it in our pantry. We used to have it as a spread for bread, better still if you use banana along with it inside your sandwich. Well, it is best if you just take a spoonful and put it inside your mouth. So we used it a lot till we started discovering more about commercial food and since then have not used it. Looking at the ingredients, you will find that Nutella is loaded with sugar and other ingredients which are strict no-no in quicknhealthy kitchen for the past few years.  That does not mean that we do not like the taste of it anymore as the hazelnut-choco combo is awesome :-).
So I have been trying to recreate homemade versions of it which are close to the original in taste, but comes devoid of all the unwanted ingredients, and hence does not have the infinite shelf life like the branded version. But who cares about the shelf life when we can …