Chana Masala

2 Cans Garbanzo beans

1 Large onion (diced)

2 large garlic cloves (minced)

1/4 Tsp Turmeric powder

2 Tsp curry powder

1/2 Tsp Cumin Powder

1-1/2 Tsp pink salt

2 heaping Tbsp Tomato paste

1/4 cup chopped Cilantro

3-4 Tbsp Avocado oil (or choice of your cooking oil)

1 cup of water

• Heat oil in a medium pan. Add turmeric powder & kind of toast it.

• Add diced onion and cook for about 2-3 minutes.

• Add garlic and cook for another minute or two.

• Add curry powder, cumin powder and salt and mix well.

• Add curry paste and cook for another minute or two.

• Add water and mix well. Cook for about 3-5 minutes so that everything is coated with tomato paste.

• Add Garbanzo beans and mix well.

• Cover and cook for 5 minutes so that beans can soak up the flavor.

• Add cilantro for garnish or mix with beans.

• Taste to make sure you have enough salt. Good amount of salt is important as it brings out the flavor of dish.

• Cooking time should be between 20-30 minutes.

Black Bean Salad

Ingredients: 

• 2 cans of Black Bean (I usually soak my beans and cook them)

• 8 oz. of frozen White Corn

• 1 medium Red onion

• 2 Roma Tomatoes

• 1 cup of chopped Cilantro

• 1 cup of Newman's Balsamic Vinaigrette dressing

• Salt & pepper to taste

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 Direction

1. Prepare frozen corn by leaving it out in a colander between 1-2 hours. 

2. Dice onion and tomatoes in small pieces, add to corn.  I also use fresh corn, taken off the cob by a knife when in season. 

3. If using canned beans, drain and add to the corn bowl. If you are cooking your beans, add black bean after cooled down

4. Add the dressing and cilantro. 

5. Salt and pepper to taste.  Mix well and chill in the refrigerator. 

6. This salad is very refreshing and will last for about a week.  You can also add carrots, cucumber and celery to this. 

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If using dry beans: (2.5 cups of dry beans become 6 cups of soaked/cooked beans)

• 1.5 cups dry black bean

• 1 tsp. of Onion powder (optional)

• 1 tsp. of Garlic powder

• 1/2 tsp. Cumin powder

• Salt & pepper to taste

• 2 cups water

1. Soak black beans in warm water overnight 

2. Add beans in a pressure cooker

3. Add salt, cumin powder, garlic and onion powder and stir.

4. Add water and mix well. 

5. Cover it and pressure cook for about 15 minutes. 

6. Remove from heat and take out all the pressure from the cooker. 

7. Strain & let the bean cool 

Egg Curry

This is one of my favorite recipe growing up. I can remember my family serving this when we had guests visiting. It’s delicious and gorgeous looking. Mushrooms or Tofu can be replaced in place of eggs.

Ingredients: 

• 12 hard boiled Eggs

• 1 large Onion (diced)

• 6 Garlic cloves (finely chopped)

• 1/2 bunch cilantro (chopped)

• 1 Roma tomatoes (diced)

• 3 Tbs Avocado Oil x 2

• 1/2 can Tomato Paste

• 1 Tsp Curry Powder

• 2 Tsp Himalayan Salt

• 1-1/2 cup Water

• 1 cup Frozen Peas

• Few sprigs of Cilantro to garnish

 Direction:

1. Peel hard boiled eggs and cut them in half lengthwise.

2. Heat up 3tbs of oil in a shallow pan and place egg halves for quick frying. Put them aside

3. In a deeper pan heat up the remaining oil

4. Add diced onions and garlic

5. Sauté until soft and translucent

6. Add diced tomato, frozen peas, curry powder, salt & pepper and cook for few more minute

7. Add tomato paste and water

8. Mix them well and simmer for a few minutes and have a gravy consistency.

9. Add egg halves and simmer for another 4-5 minutes.

10. Serve over Brown rice or jasmine rice.

If preferred, Omelet (cut into 1" squares) can be used instead of boiled egg halves.

• Prep time: 20 min.

• Cook time: 30 min.

Pasta with Cherry tomatoes and basil

• Prep Time:  35min
• Serving Size: 4

Ingredients

• 1 pound Organic Brown Rice Pasta
• 1/4 cup Extra Virgin Olive Oil + 1 tbs for cooking pasta 
• 1-1/2 Pink salt + 1 tsp for cooking pasta 
• 1-1/2 cup Cherry Tomatoes (halved)
• 1 cup fresh basil leaves
• 8-10 cloves of Garlic (chopped)
• Freshly ground pepper to taste 
• Parmesan cheese (optional)

Direction

1.  Heat water in a stock pot for pasta 
2. While water is heating chop garlic, cut tomatoes in halves & have basil ready to go
3. Cook pasta per direction on the package
4. When Pasta is about done cooking get the shallow pan heated in med heat
5. Add Olive oil & sauté chopped garlic & few leaves of basil for about a minute 
6. Add tomatoes & cook for another minute or two
7. Add rinsed cooked pasta in the pan, along with basil 
8. Add salt & pepper to taste
9. Cook for about 3 minutes to make sure pasta is heated through but make sure not get them stuck on the bottom of the pan. Toss them all quickly. There should be a nice coating of oil & tomato juice on the pasta. 
10. Serve warm with grated parmesan cheese on top 

I saw a picture of this dish somewhere (I can't remember where) yesterday and I had asked my hubby if he would eat this. The simplicity of this dish is amazing and it tasted delicious and fresh. 

*Note: I add salt & olive oil to my pasta water as brown rice pasta tends to stick together. Also while you cook the pasta you have to be on a constant watch as they really like to stick together. I have had too many clumpy pasta so I just use a tong & keep mixing and separating the pasta strands. I love Trader Joe's Organic Brown rice pasta as it's very close to the taste of regular wheat pasta. Angel hair pasta would really well with this dish. 

Sprouted Fenugreek Seed Salad

• Prep Time: 10-15min
• Serving Size: 4

Ingredients

4 cups Fenugreek Sprouts

1 medium Red Onion - diced 

2 Roma tomatoes (or pint of grape tomatoes) - diced

1/4 cup chopped Cilantro 

Direction

1. Place sprouts in a large bowl  
2. Add diced tomatoes, onion & cilantro to the bowl
3. Add salt and lemon juice
4. Mix well
5. Serve fresh

Note: We like salty and sour food.  Please start with a tsp of salt and half of lime juice and taste.  

Guacamole

Avocado is one of the fruits that was not around when I was growing up in Nepal. We would hear about it here or there because people had an avocado tree but we didn't know they were edible. I didn't really like the taste or look of them after I moved to the states.

When in college it was not affordable. After college I still didn't care for them much. I was taught how to eat them by my sister's roommate. She would just cut them up, add salt and some lime juice. It was then that I gained an appreciation of their taste. Later on, I started making Guacamole, having them on my toast and also in my tacos.

Avocado is an essential ingredients when I make smoothies for my family, along with baby spinach & coconut water. Avocado and I now are best buds! I love them, don't you? Below is a recipe I have developed over the years for our beloved guacamole.  

• Prep Time: 15-20 min
• Serving Size: 6

Ingredients

• 4 ready to use Avocados
• 1 small red Onion (diced finely)
• 1 medium Plum Tomato (diced)
• 6-7 sprigs of Cilantro (chopped)
• Juice of 1 Lime (use 1/2 of lime juice first to see if it's enough as you can always add more)
• ½ tsp Cumin
• 1 tsp Pink Salt (or to taste)
• 1-2 Jalapeño peppers (seeded & diced)

Direction

1. Cut avocados in half and remove pits 
2. Smash avocados with a spoon
3. Add rest of the ingredients in a bowl with avocados
4. Mix them well.  

Note:  I like the taste of lime so I tend to put a lot of lime juice in mine. Also to preserve the color and freshness of Guacamole, I press saran wrap on the surface of leftover guacamole so that there is no air packets and store it in the fridge.