Trinjan

WOMEN'S SOCIAL & COMMUNITY GROUP

Month: August 2020

Pakoras made from leftover rice

INGREDIENTS

2 cups cooked rice
1/4 cup yogurt
1/4 cup gram flour
1 small to medium size onion chopped
2 green chillies chopped
1 tsp ground fresh ginger
2 to 3 sprigs of fresh coriander chopped
Salt to taste
Oil for frying

METHOD

  • Mix rice with yogurt.
  • After 1/2 hour add rest of the ingredients and mix well.
  • Heat oil in a wok on medium heat.
  • Place tbsp of mixture in the hot oil and cook until golden brown.
  • Your pakoras are ready, enjoy with the chutney of your choice.

Quinoa, vegetables and moong sprouts salad

INGREDIENTS

1 cup quinoa
1 red pepper
1green pepper
1 chopped carrot small pieces
( you can add any veggies of you choose. Tomatoes, cucumber)
1.1/4cup moong sprouts
1 cup corn ( cooked)
1 lemon juice and tsp zest
Fresh coriander
Mint
Black pepper

METHOD

  • To start with 1 cup quinoa and 2 cup water.
  • Take a pan add quinoa and water, let it boil in high heat
  • Once start boiling turn the heat low to medium
  • Then add vegetable stock.
  • Cook until water is dry.
  • Turn the heating off Quinoa is ready.
  • Cool it completely.
  • Combine all ingredients in a large bowl, mix well.
  • Serve and enjoy.

Homemade Granola

INGREDIENTS

Porridge oats – 300 gm
Flaked almonds – 100 gm
Pumpkin and sunflower seeds mixed – 100 gm
Maple syrup – 125 ml
Honey – 2 tbsp
Extra virgin coconut oil – 2 tbsp
Vanilla essence – 1 tsp
Black raisins – 100 gm

METHOD

  • In a bowl mix the oats, almonds and seeds.
  • Separately in a mug or bowl mix the maple syrup, oil, honey and vanilla.
  • Pour this over the oats and mix  together well.
  • Line a baking tray with parchment paper and spread the oats on the tray.
  • Cook in the oven for 15 mins @ 180°c.
  • Turn the oats over with a spoon so they cook evenly.
  • Cook for another 8 to 10 mins.
  • Then sprinkle the raisins on top and cook for a couple of mins till the raisins swell up.
  • Take the granola out of the oven and leave it to cool. Once cooled store in an airtight container.

Eggless Carrot Cake

INGREDIENTS

1/2 cup milk
1tsp vinegar
1/2 cup oil. Any vegetable oil
1/2 cup condensed milk
1tsp vanilla essence
1.5 cup plain flour
1/2 cup ice sugar
1/4 tsp cinnamon  powder
1tsp baking powder
1/2 tsp baking soda
A pinch of salt
1.5 cup grated carrot
Raisin or chopped walnuts some for topping 

METHOD

  • Take a mixing bowl add all the wet ingredients mix well.
  • Then add all dry ingredients.
  • Mix well.
  • Oil the 7” tin.
  • Add the mixture to the tin.
  • Bake at 180 degree centigrade for 30-35 mins.
  • Check with toothpick if cake is done. If it comes clean, the cake is ready.

Millet and mung dal khichdi

INGREDIENTS


1 cup millet grains
1 cup yellow mung
1 medium onion
2 medium tomatoes
1/2 cup peas
1 cup roasted peanuts
1 tsp each of ginger, garlic and chilli paste
1 tbsp coconut oil
1 tsp cumin seeds
A pinch of asafoetida
4 dried whole red chillis
1/4 tsp turmeric powder
1 tsp coriander powder
2 tsp salt or to taste
Juice of one lemon

 METHOD

  • Soak the millet and mung separately in water for 2 hrs, drain and keep aside. Heat oil in a pan, add the asafoetida.
  • Then add the dried chillis and cumin seeds.
  • Cut the onion into chunks and add to the pan.
  • Saute for a minute.
  • Now add the ginger, garlic, and chili pastes and cook.
  • Cut the tomatoes into chunks and add to the pan.
  • Then all the spices go in.
  • Cook for a minute and add the peas, followed by the millets and mung dal.
  • Add the roasted peanuts and mix well.
  • Add 2 cups of water, bring to a boil and lower the heat.
  • Put the lid on and simmer for 10 mins on medium heat, till all the liquid is absorbed.
  • Add the lemon juice and garnish with coriander.

Your healthy and nutritious khichdi is ready to eat. Enjoy it with lauki (bottle gourd) raita or boondi

Panjiri

Welcome to Brinder’s kitchen. I show you how to make a quick and nutritious ‘Panjiri’ packed full of minerals, vitamins and fibre. A Panjiri is a healthy energy mixture and in this recipe I make it protein rich by using black chickpeas (kala channa) as the main ingredient. The panjiri helps lowers Cholesterol, stabilises blood sugars, is an Antioxidant, helps with anti-ageing. It can also aid weight loss, improve digestive disorders and promote hair growth.

INGREDIENTS

1 large packet of roasted, unsalted Kala channa

You can pick which nuts, seeds and dry fruit you choose but here are a few I recommend:

1 cup Almonds – good for heart and great skin.

1 cup Pumpkin seeds – promotes good health & sleep

1 cup Four Magaz – A mixture of four types of melon seed kernels. 4 skin and hair

1 cup Sunflower seeds – prevents Anaemia, eases arthritic pain

1 cup Flax seeds (roasted)- rich in omega 3 oils for healthy joints and anti ageing

1 cup Pistachio – boosts immunity system

Sultanas – energy boosters also prevent cramping

Figs and dates – full of iron and vitamin B’s

Sweetener to taste: coconut/brown/ jaggery or ordinary white sugar

METHOD

  • Grind the following ingredients one by one – Kala channa, Almonds, Pumpkin seeds, Char Magaz, Sunflower seeds and Pistachios
  • Chop the Dates and Figs
  • Add all the ingredients plus the roasted linseed and sugar to taste into a large bowl and mix gently with your hands.