Chana :D

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The little Mexican food I had in India tasted Indian so there is nothing wrong that my Indian food tastes Mexican ok lol. Chickpeas or chana was one of my favorite dishes that I had in India, but especially in Kerala…with a dosa or idlis!! yummmmm!! Best South Indian breakfast ever! My chechis told me how to make it before I left, really easy, the chana that is. (I’m not even going to try making dosas or idlis!) I did it Mexican/Indian style with no measuring, the one thing I did do differently was add extra extra extra chile, cause did I mention I’m Mexican? And if it doesn’t make me cry, it aint hot enough honey ;) So here goes….

In a medium sized pot I heated some olive oil and sauteed 1 1/2 yellow onions chopped, 4 cloves of garlic minced, 2 tomatoes chopped, 6 dried red chiles (chile japones/japanese), and about 6 tblspn of South Indian masala/spice blend (available at Indian grocers or you can blend it yourself…coriander, turmeric, cumin, chilli, fenugreek, mustard, salt, pepper, pulse, caraway, cloves, nutmeg, mace, cinnamon, cardamom, dry ginger, asafoetida)…. and 2 extra tblspns of chilli powder. Once the onions brown, add papas/potatoes chopped ( I added 4 small white ones), garbanzos (pre-soaked for 12 hours) and enough water to cover them. Simmer until they are soft. 

Serve with a Mexican roti/wheat tortilla. lol :)  

It came out nice! But I’ll have to consult my chechis again so I can blend the spices myself next time to get a little closer to the taste I had in Kerala…or maybe I’ll just have to go back. :)

4 notes

Sweet, Flourless Vegan Cornbread

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After a wonderful 2012 in India, Im finally back in California and I can cook for myself again! Don’t get me wrong, I loved eating the South Indian food (which I will be trying my hand at tomorrow) made by the amazing cooks in the community I lived in, but I also love cooking and experimenting myself. As soon as I returned to the states, I had an amazing 2+ weeks at a California Vipassana Meditation Center (dhamma.org) where I took my first 10day course and after that helped serve in the kitchen and assisting new students. The center serves only vegetarian and vegan food and the menu for each day was nice. Aside from a new sense of calm that I just can’t explain, I came away with alot of good, healthy recipes! Cornbread was on the menu one day, but it wasn’t vegan, so I just got really curious to try to make a vegan version myself, though I’m not super big on cornbread…pero cuando se mete algo en la cabeza I just have to do it. lol It came out super good, very buttery! Im impressed! Thanks goes to Chocolate-Covered Katie for the recipe! I made some modifications as follows…

  • 1 cup milk of choice (I used soy milk.)
  • 1 tabespoon apple cider vinegar
  • 2 cups fine or medium cornmeal (I used whole-grain, but regular is ok.)
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 6 tbsp agave nectar
  • 15-oz can creamed corn
  • 2 tbsp olive oil
  • 1/4 cup applesauce (I didn’t have this on-hand so I blended 1/2 a peeled apple)

Mix the vinegar with the milk, and set aside. Combine dry ingredients and mix very well. In a separate bowl, combine the oil, applesauce, corn (pulverized if you wish), and milk-vinegar. Then pour the wet into dry and mix until just mixed. Pour into a greased 8×8 dish and cook at 420 F (preheated) for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble

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I’ve never had a fresher cup of hot chocolate than I did this Christmas day! Pictured here is fresh cacao grown in Kerala, India. It was my first time seeing cacao in its pod with my own eyes. It was awesome! It was soft and the white casing protecting each bean was also very good! It had a taste reminiscent of canary melon.

Wishing you all a very sweet, chocolate-covered Christmas and New Year!! :D

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I tried bilimbi for the first time! Very sour and acidic!! :/~ But not too bad.

I tried bilimbi for the first time! Very sour and acidic!! :/~ But not too bad.

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I love South Indian food! He estado en la India por casi 5 meses, pero aqui en el sur apenas 11 dias, y me voy a atrever a decir que la comida del sur es mi favorita. Usan mucho coco, chile, y arenas fermentadas de arroz para hacer panes y “tortillas” Indias…y ni mencionar la gran variedad de verduras. En particular en donde me estoy quedando yo,  la comida es muy fresca y organica, local y la mayoria es pizcada el mismo dia o 1 o 2 dias antes de cocinarse. De donde veni mucha de la comida era muy grasosa y frita, pero aqui muy ligera. Se las recomiendo :)  

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Today’s breakfast at Tertulia in KP, Pune. Couscous Upma with dried fruits, nuts, and pomegranate! It was very yummy.

Today’s breakfast at Tertulia in KP, Pune. Couscous Upma with dried fruits, nuts, and pomegranate! It was very yummy.

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I like playing with my juice jajajajaja … Spinach, canary melon, & green grapes MMM mmm mm Eating healthy is delicious when u get creative. Stay motivated. Experiment! :) 

I like playing with my juice jajajajaja … Spinach, canary melon, & green grapes MMM mmm mm Eating healthy is delicious when u get creative. Stay motivated. Experiment! :) 

Desayuno típico…mango y kiwi junto con un jugo fresco de zanahoria, piña, y un cachito de gengibre :)
Breakfast of champs!

Desayuno típico…mango y kiwi junto con un jugo fresco de zanahoria, piña, y un cachito de gengibre :)

Breakfast of champs!

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Daal//Lentejas amarillas Indias.. En aceite de olivo guise cebolla, tomate, y chiles hasta que se hiciera transparente la cebolla. En seguida heche a guisar las lentejas tambien, hasta que dieran un color más dorado. Finalmente heche todo en una olla para hervir en agua con un poco de sal de mar por unos 20-25 minutos. Bhod Acha hai :) Muy rico

Mi desayuno antes de mi ejercicio esta mañana, rico en proteínas! Avena cocida en agua mezclada con un plátano, una buena cantidad de aceite de coco y polvo de coco seco, cubierto con granada y mango banganpalli :) 
My pre-workout, high protein breakfast this morning! H2O cooked oatmeal mixed with 1 banana, a nice amount of coconut oil and dried coconut powder, topped with pomegranate and banganpalli mango.

Mi desayuno antes de mi ejercicio esta mañana, rico en proteínas! Avena cocida en agua mezclada con un plátano, una buena cantidad de aceite de coco y polvo de coco seco, cubierto con granada y mango banganpalli :) 

My pre-workout, high protein breakfast this morning! H2O cooked oatmeal mixed with 1 banana, a nice amount of coconut oil and dried coconut powder, topped with pomegranate and banganpalli mango.

4 notes

Cuando el antojo no viene del hambre, comer nunca lo satisface.

Cuando el antojo no viene del hambre, comer nunca lo satisface.

(Source: tokyo-to-berlin)

1,704 notes


MANGOS!!! Hindustan has gifted the world many things, this is definitely one of my favorites. Se dice que hay más de mil variedades del querido y nutritivo mango en la India. On behalf of Mexiko, tlazokamatli!! (Aztec for thank you!) Pictured here are the following varieties: Raw, Banganpalli, Kesar, Mallika 
Yummm :D

MANGOS!!! Hindustan has gifted the world many things, this is definitely one of my favorites. Se dice que hay más de mil variedades del querido y nutritivo mango en la India. On behalf of Mexiko, tlazokamatli!! (Aztec for thank you!) Pictured here are the following varieties: Raw, Banganpalli, Kesar, Mallika 

Yummm :D

               † Comer saludable es un arte † Feliz Pascua!