How To make Spiced Lentils with Apple Crisps and Curried
-JUDI M. PHELPS 1 tb Canola oil
1 lg Yellow onion; peeled and
-finely diced 1 ts Garam masala; (Spice mixture
-sold at Indian food stores -or other specialty shops) 1 md Bay leaf
2 Granny Smith apples; peeled,
-cored, and finely diced 1 c Dried green lentils
2 c Chicken stock
Apple Crisps; (recipe -follows) Curried Yogurt; (recipe -follows)
APPLE CRISPS:
1 tb Confectioner's sugar
Juice of 2 lemons 2 Granny Smith apples; peeled
-and cored
CURRIED YOGURT:
1 tb Curry powder or garam masala
1 Banana; peeled and finely
-diced 2 c Plain yogurt
In a large, heavy saucepan, heat the oil over medium-high heat. Add the onion and saute until soft, about 4 minutes. Add the garam masala, bay leaf, and apples, and cook, stirring continuously, for 2 more minutes. Add the lentils and stock and bring the mixture to a boil over high heat. Reduce to a simmer and cook for about 25 minutes or until the lentils are tender, being careful not to overcook them. Remove the pan from the heat, remove the bay leaf, and adjust seasoning to taste. Serve the lentils hot in one large serving bowl. Serve the yogurt and apple crisps separately and invite diners to combine all three components to their personal taste. Makes 4 appetizer or 2 main course servings. APPLE CRISPS: Preheat the oven to its lowest setting. In a small bowl, dissolve the sugar in the lemon juice. Thinly slice the apples horizontally into rounds approximately 1/16-inch thick. Lay the apple slices on a baking sheet lined with parchment paper and brush lightly with the sugared lemon juice. Place the baking sheet in the oven and allow the apples to dry, about 3 to 4 hours or overnight. Remove the baking sheet from the oven and gently peel the apple slices from the paper. (Some discoloration of the apple slices will occur.) Store in an airtight container until ready to use. They will last for 2 days in the refrigerator. CURRIED YOGURT: Heat a small nonstick skillet over medium heat. Add the curry powder and toast until you can smell its intense aroma, about 30 seconds. Remove pan from heat. Combine the curry powder with the banana and yogurt in a serving bowl, stirring well. Refrigerate until ready to use. Makes 2 cups. Source: Grains, Rice, and Beans by Kevin Graham. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com -----
How To make Spiced Lentils with Apple Crisps and Curried's Videos
High fibre, high prebiotic recipe: Red lentil curry soup
The Monash University Department of Gastroenterology is researching the impact of a high prebiotic diet. This diet is designed to establish a healthy balance of gut bacteria, needed for optimal health. The diet emphasises the consumption of foods that are high in prebiotic fibres. Prebiotics are fibre compounds that pass through the stomach and small intestine undigested. When prebiotics arrive in the large intestine, they promote the growth and activity of beneficial (probiotic) bacteria that reside here. Having a healthy balance of gut bacteria may benefit digestion, the absorption of minerals and immune system function. Trish Veitch is a qualified chef and a master’s student in the Monash University Department of Gastroenterology. Trish is researching the impact of a high prebiotic diet on gut microbiota. In this video, Trish demonstrates the preparation of a four bean salad with Gideon Cordover, who was featured in an ABC Catalyst episode, broadcast on 14 & 21 August 2014. This Catalyst episode investigated the effect of a high prebiotic diet on various metabolic markers.
The four bean salad is quick and easy to prepare at home, using readily available ingredients. It may be accompanied by side dishes featuring vegetables and salads.
Note: All food was prepared with good hygienic practices including equipment sanitising, handwashing and avoiding cross contamination.
For more information regarding the health benefits of a high fibre, high natural prebiotic diet, and some delicious, nutritious, high prebiotic meal ideas, see detail via the department web page:
Catalyst ABC TV links:
Department of Gastroenterology prebiotic diet web link:
How To Make Apple Sabzi Recipe - Cooking Indian Food Recipes In English
How To Make Apple Sabzi Recipe - Cooking Indian Food Recipes In English
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I like to keep a few deliciously spicy recipes ready to go.
Spicy foods are a great relief to congestion among other things.
Everyone has different tolerance and enjoyment levels when eating spicy food.
This recipe has two chilis but you can add or take away chilis until you find the level of spiciness that you prefer.
Keep in mind that if you’ve made it too spicy to start with then simply add some coconut milk until you’re content.
You may need to visit an Asian grocery store for some ingredients because this is an Indian-inspired recipe! :)
Ingredients
1 ½ tablespoons coconut oil
1 teaspoon whole black mustard seeds (you can use brown or yellow mustard seed as well)
2 teaspoons split black lentils (aka black gram / dal)
10 curry leaves (do not just use curry powder)
2 small green chilis of medium heat, lit lengthwise (Thai bird chilis or Serrano chilis)
1 ½ cups red onion(finely diced) (approximately 1 large onion)
¾ cup fresh coconut meat (approx ⅓ of the meat from a medium coconut)
1 teaspoon ground red chili
½ teaspoon ground turmeric
1 cup red apples, cored, peeled and cut into ½ inch cubes (approx 2 medium apples)
Kosher sea salt
½ cup water
½ teaspoon ground coriander
Sabzi Ingredients:
Directions
1) In a medium saucepan heat up the oil over medium to high heat.
2) Add in the lentils and mustard. Then cook about 1 minute until they pop while continually stirring.
3) Toss in the curry leaves and duck (kidding). Just be careful because they will spit so you may need to step away.
4) Stir a few moments until you can smell a nice fragrance.
5) While still stirring add in the onions and cook about four minutes until they are translucent.
6) Then add the coconut and remaining spices(not the salt though). Stir until you feel you've coated the coconut.
7) Finally, add in the remaining ingredients and stir to mix. Cover with the lid and cook about 15 min until apple is nice and soft.
(it should look like the pic at the beginning of this video)
Sabzi Ingredients:
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#applesabzi
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The Lightest and Best Backpacking Dessert | REI Recipes
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INGREDIENTS
1 ½ cup (1 oz) freeze dried apples
3 tablespoons brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
⅓ cup granola
¼ cup chopped walnuts
DIRECTIONS
At home-
Place the freeze dried apples, brown sugar, cinnamon, and cloves into a sealable bag. In a second bag, place the granola and the walnuts.
At camp-
Empty the apple mix into your cookpot. Add about 3 oz water to the pot and stir. Light your stove, then cook over medium-low flame until the apples have softened, the sugar dissolves, and the liquid thickens a bit, stirring often and adding more water if needed.
Once the apple mixture is ready, remove the pot from the heat and sprinkle the granola and walnuts over the top. Grab your spork and dig in!
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Thanks for the recipe Fresh off The Grid
Japanese Curry is SO easy to make
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How to make Lentils in slow cooker? Indian Lentils Stew recipe
Lentils is one of the most common food dishes made in Indian households. In this recipe video, you'll learn how to make Brown Lentils (Whole Masar) in slow cooker and season it with flavorful Tadka. This Indian Lentils Stew is really healthy, easy to prepare and so hearty and comforting. These Lentils can be enjoyed over rice, with roti, paratha, naan or other kinds of breads.
You can also learn how to prepare Lentils- Colombian style from Diana of Sweetysalado.
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Ingredients:
2 cups Brown Lentils
8 cups of water
2 tsp Salt
2 tsp Turmeric (Haldi)
2 tsp Red chilli pwd (or for milder taste Paprika)
1 tsp Garam Masala
3 Tomatoes
1 large onion
1 tsp Cumin Seeds
1 tbsp Ginger-garlic paste
1 Green chilli
2 tbsp oil
Optional: Dallops of butter/ Ghee, Cilantro leaves, Julienne Ginger etc
Method:
1. Add lentils in slow cooker along with water.
2. Add salt, turmeric, Red chilli pwd
3. Cook for 2 hours.
4. Prepare Tadka (Tempering/ Seasoning) by heating 2 tbsp oil in a wok.
5. Add cumin seeds. Fry for 30 secs. Add onions, green chilli and ginger-garlic paste
6. Cook for 3-4 mins. Add tomatoes and let them turn mushy. Add in garam masala and mix well.
7. Add tadka in the lentils and let cook further for 30 mins. Cooking further is optional.
These lentils will be thick. More water can be added during cooking process for soupy consistency.
Spicy Parsnip and Sweet Potato Soup - Its super comforting soup
This soup is hearty, healthy and packed with flavour. I love making this Spicy Parsnip and Sweet Potato Soup, especially on those chilli autumn and winter days when you need that warm comforting feeling of homemade soup.
Free Printable Recipe Available Here:
Ingredients for the Spicy Parsnip and Sweet Potato Soup:
1 tbsp olive oil
1 large sweet potato peeled and chopped into chunks
2 large parsnips peeled and chopped into chunks
1 eating apple peeled and chopped into chunks
1 large onion diced
2 cloves of garlic crushed
1 thumb-sized piece of ginger peeled and finely chopped
1.5 tbsp of curry powder mild or hotter, depending on your taste
4 heaped tbsp red lentils rinsed
600 ml chicken/veg stock - a couple of stock cubes or 2 x tsps Marigold Bouillon for gluten free with hot water is fine
300 ml semi-skimmed milk
Small bunch of coriander
1 lime
salt and pepper
How to make parsnip crisps:
How to make toasted peanuts:
#recipe #soup #lunch