Combining cabbage with a pulse ups its protein and fiber content and enhances the flavor. Pair with roti and a side dish of raita.
Earthy with the goodness of leafy greens. Serve with rice and plain yogurt for a very satisfying lunch. A real comfort food for those lazy days.
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This is a deconstructed burrito, largely inspired by Chipotle's burrito bowl. Rice is aromatic with a wonderful lime flavor, black beans are simmered in garlic and cumin, peppers have a charred grilled taste, corn adds the sweetness. Omit chicken to make it vegetarian.
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Sprouting beans increases their nutritive value by decreasing their calorific content by 15%, increasing their protein availability by 30% and increasing their vitamin A, B, C content by an astounding amount. Sprouts are rich in minerals such as calcium, potassium, magnesium, phosphorus and zinc. Sprouts should preferably be eaten raw or briefly steamed lest they loose much of the vitamins.
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This salad has nutrition galore and makes a great lunch or side dish. Add some lime juice to avocado to prevent discoloration. Prepare the salad complete with dressing and pack for lunch with an ice pack or prepare salad and dressing separately and pack for lunch in separate containers. Toss with the dressing just before eating .
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This salad recipe makes for an excellent lunch for school and work. Can be eaten cold, warm or at room temperature.
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These Mexican - inspired stuffed green peppers are filled with a blend of brown rice, black beans and corn. They are hearty, delish and a great option for a vegetarian meal. You can use Poblano peppers instead of the sweet green ones or even multi colored peppers for a pretty presentation.
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This recipe here has a great blend of flavors with mint and lime juice. The sweet and tart cranberries add the perfect punch and color.
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Chick pea fritters or falafels are well known Middle eastern street food. Easy to make at home and these can be served in different ways. Serve them with a dip as party appetizers, inside a wrap or pita pocket with all the fix ins, or just serve them over salad.
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Savory, tangy, spicy little fried dumplings. Moong dal pakoda or ram laddoo, a popular street food in Delhi and Uttar Pradesh, are fried nuggets made of moong dal, served with a generous helping of grated radish, sweet tamarind chutney and spicy mint coriander chutney. A great starter to serve at your next party.
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Rajma chawal, the famous duo is a Punjabi (North Indian) comfort food. Curried red kidney beans served on a bed of steamed rice hits the spot on a cold wet evening. A perfect one dish meal for Sunday lunch.
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Curried dry yellow peas smoking hot with an assortment of sides - onion tomato salsa, green chilies, lemon slices served with baked kulchas.
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17. Curried Black gram
Fibre rich, high in iron and protein.
Ingredients:
1 1/2 cup Black bengal gram whole soaked overnight
2 large tomatoes pureed
1 inch ginger grated
salt to taste
1/2 tsp turmeric powder
1 tbs coriander powder
red chili powder
2 tbs canola oil
1 tsp cumin seeds
2-3 whole cloves
- In a pressure cooker pour oil. whet hot add cumin seeds and cloves and let them sputter for 10-15 seconds.
- Add tomato puree and ginger and all the spices. Mix well and stir for 2 minutes till tomatoes cook a little.
- Now add the chane along with the water. Since its a dry dish make sure water is levelled with the chane in the pressure cooker so that its enough to not burn the dish but isn't too much to make it runny.
- Mix well and close the lid. When the pressure cooker whistles, reduce the heat to low and cook for 25-30 minutes.
- Remove from heat and carefully open the lid. If there is excess water then cook on high while constantly stirring till the water evaporates and chane leave some oil along the sides.
- Garnish with fresh coriander leaves and serve hot with poori or roti.
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18. Curried Chickpeas (Pindi choley)
Named after its city of origin "Rawalpindi" this dish is a big favorite in our house. Original recipe calls for a lot more oil and very little water. I have modified it a bit to suit our needs without compromising the taste. This curried dish is different from other Indian curries as in the absence of onion and tomato. The dark color is due to the anardana (crushed pomegranate seeds) which also gives it a slight sour flavor.
Ingredients: (serves 4)
1 cup Chickpeas soaked overnight and drained
3 cups water
salt to taste
11/2 tbsp coriander powder
1 tbsp anardana (pomegranate seeds) powder
1 tsp cumin powder
1tsp garam masala
1/4 tsp black pepper powder
red chili powder to taste
1 tbsp oil
2 cloves whole
1 small cinnamon stick
1 black cardamom whole
- In a pressure cooker put soaked and drained chickpeas along with salt. Cook on high till the first whistle, then reduce heat to low and cook for 20 minutes.
- While the chickpeas are boiling take the rest of the powered spices in a moderately hot pan and dry roast on medium high heat till the color changes to a darker brown and the spices impart a gentle roasted aroma.
- Wait for 10 minutes before opening the pressure cooker. Now add the roasted spices to the boiled choley and mix well. Let stand for 5-10 minutes to let the flavors blend in.
- In another pan heat oil and add the whole spices. Let sputter for 30 seconds and carefully add the spiced choley to it.
- Cook on high while stirring constantly for about 5-7 minutes. If the dish looks too dry add some water. Remember that chickpeas are very high in fiber and absorb a lot of moisture. So if you serving the dish after some time make sure to adjust its consistency before serving by adding some boiling hot water.
- Garnish with sliced red onions and slit green chilies.
- Serve with Naan, poori or roti.
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A wonderful dish for Sunday lunch. This one pot meal is sure to be a hit around the table as it combines the earthiness of chickpeas with the rich vibrancy of achari (pickle) flavors. Addition of fennel and nigella seeds adds the pickle like taste while the bay leaves, cloves and cinnamon add the pulao flavors. Serve with a refreshing mixed salad raita and a crunchy papad.
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This is a very simple lunch idea but is a complete meal on its own. Serve with plain yogurt for a refreshing and wholesome combo.