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Tapioca dumplings

These dumplings are gluten free. These are absolutely delicious with chewy texture. They freeze well, can make in advance for a party. If you want to stay away from deep fried appetizer, this is a great option.

Ingredients:

  • 1 cup Tapioca flour
  • 1/2 cup of rice flour
  • approximately 10 tbsp of water
  • 1 tbsp of olive oil

Tapioca dumplings

Procedure:

Mix all the ingredients in a bowl, adding a little bit of water at a time, to form a firm, but not dry dough. As you make filling and dipping sauce cover this bowl.

Tapioca dumplings

Tapioca dumplings

Tapioca dumplings

To make wrappers:

Sprinkle the cutting board with flour, form dough into a long log, cut it into 15-20 pieces, flatten each piece into a small 3” round on the board either with your hand or with rolling pin. Roll it carefully as the dough is fragile. Cover these wrappers with damp paper towel or cloth until you are ready with stuffing.

Filling:

Traditionally this is made with shrimp, I modified this to vegetarian version or you can use any filling of your choice.

  •  3 cups of green leaves, preferably spinach
  • 1 scallion finely cut
  • 1/2 cup of minced soy(optional)
  • 2 tsp of minced ginger
  • 2 tsp of rice wine or sherry
  • 1 tbsp of soy sauce
  • 1 tbsp of sesame oil
  • salt and black pepper to your taste.

Add hot water to minced soy and cover, after ten minutes drain water and squeeze out. Add this to bowl. Add all other filling ingredients,cut spinach into small pieces. Mix filling ingredients until it forms a tight mixture. If you are using frozen spinach, squeeze out the water.

Tapioca dumplings

To make dumplings:

Take a spoonful of fillings and add it to wrapper, do not overstuff. Bring two ends of wrapper to the center and pinch, then bring the other ends together and pinch to enclose the filling. Pinch it to make a flat bottom dumpling.

Place these dumplings in a Chinese steamer or any steaming vessel like Idli maker. Keep them separate, don’t let the dumplings touch each other. Cover the steamer and reduce heat to medium flame and steam for about 20 minutes. Serve them hot.

Tapioca dumplings

Dumpling sauce:

  • 1 tbsp of soy sauce(or tamari or braggs or coconut aminos)
  • 1 tsp of sesame oil
  • 1 tsp of rice wine vinegar

Mix them all and dip the dumplings in this sauce.

- Thanks to Heidi Moy for showing me this recipe.

 

Mixed Vegetable Korma

Mixed Vegetable Korma

Ingredients:

  • Any vegetables of your choice(cauliflower, carrots, potatoes, green beans, green peppers go well for Korma)
  • coconut pieces fresh, 1 cup
  • Green chillies, 10

Blend coconut and green chillies and keep it aside. Boil all vegetables

(cauliflower,  potatoes, green beans, green pepper), boil it with water, cover it. Once veggies are cooked add 1 tsp of gharam masala, coconut and chilly paste and boil, do not cover. At the end add seasoning. Add lightly fried cashew nuts and cilantro for garnish.

Seasoning:

Heat 2 tbsp of oil in a pan, add 1 cinnamon stick, cloves, cardamom, 2 twigs of curry leaves and saute for a minute.

Good Morning Green smoothie

This is my good start, grab and go breakfast on busy days. I feel rejuvenated on the day I start my day with any green drink.

Green smoothie

Ingredients:

  •  one organic apple,seeded and diced, no need to peel
  •  5-6 Kale, or beetroot leaves or swiss chad leaves(I recommend to rotate the greens rather than adding same kind of leaf everyday)
  • 3 inches of soaked dried sea weed like dulse, wakame or kelp ( soak in ½ cup of water)
  • 1 tsp of spirulina(optional)
  • 1 cup of water
  • handful of any raw nuts(peanuts and almonds need to be soaked in water overnight, the rest can go unsoaked)

Blend them all in vitamix and enjoy.

My recommendation:
I usually add little bit of super-foods available in the kitchen like maca powder,spirulina,seaweed,miso to my drinks. If you don’t have these you can still make the smoothies with the rest of ingredients. I highly recommend to keep these superfood condiments in your fridge just to keep them handy when you need.

Mango Guava Salad

Ingredients:

  • Ripe mango
  • 1 medium size guava
  • Small sweet seedless grapes(from Indian store)

Mango Guava Salad

Peel and cut mango into ¾” pieces. Add diced guava and grapes to mango. Garnish with sunflower seeds.

Curried Butternut squash

Curried Butternut squash

Ingredients:

  • 4 cups grated butternut squash
  • 1 large onion
  • 2 medium size tomatoes
  • 1 cup of frozen peas

Procedure:

Sauté onions, then add tomatoes and sauté, add turmeric and chilly powder, then add peeled and grated butternut squash, add 2 cps of water and cover, cook on medium flame, add frozen peas after squash is cooked. Add seasoning at the end. This goes with steamed rice or roti.  I love this with methi roti as shown in the above photo

Seasoning:

Heat 2 tbsp of oil in a pan, add 1 tsp of mustard seeds, let them crackle, add 1/2 tsp of jeera, 1 tsp of urad dal and fry and then add 2 twigs of curry leaves, and 2 cloves of crushed garlic and fry them for a minute.

Coconut lemon pickle

This is a raw coconut recipe, only seasoning is not raw. Coconut is very healthy fruit/nut. The fat it contains is saturated but it is medium chain fatty acids with many health benefits. When you consume coconut in refined and extracted form as coconut oil, use it in small amount only.

Coconut lemon pickle

Ingredients:

  • 1 coconut medium size
  • 3 lemons
  • 4 stems of cilantro
  • 15 small green chillies

Grind coconut in blender, add green chillies, salt, cilantro, lemon and blend again, scoop it out to a serving dish.  Add 1 tbsp of oil to a pan and saute chenna, mustard, urad, curry leaf, jeera; add crushed garlic, turmeric at the end to seasoning and add it to coconut blend. This goes well with steamed rice or you can put it in between bread slices and toast as a sandwich.

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