To Busy To Cook or Try These Recipes? CONTACT Desi Khanna To Oder

Cell: 073 080 3092

Fax: 086 618 3035

E-Mail: desikhanna.indianfood@gmail.com

DESI KHANNA OFFERS YOU THE FOLLOWING:

• A delectable range of healthy vegetarian meals and accompaniments.
• Traditional, but healthy curries, served with basmati rice and rotis
• A number of healthy light meals (e.g. Five bean salad, chick peas with couscous)
• Authentic Indian breads, appetizing savory snacks, papadums sweets and cakes
• Pickles and chutneys (without the extra oil)
• Items on our menu and order list will be updated on a regular basis and new  and interesting items will also be added on a regular basis

About Vegetarian Food

There is so much more to vegetarian food, than just your usual steamed vegetables.On this blog I will be posting interesting dishes that are wholesome, nutritious and oh so tasty. You will be amazed at how an array of vegetarian dishes at a dinner or lunch table can transform ones taste and you may not even realize that there is no meat. Watch this space for more recipes and menu options for a vegetarian meal

Excellent Veg Curry to start the week

Turn your veggies from boring to interesting and tasty

Curried Green Beans

500ml chopped/sliced green beans

1 small onion - finely chopped

10ml cumin seeds

5ml salt

10ml cooking oil

2 fresh chillies chopped finely

50ml water

Method

1. Heat oil in a shallow pan and add the chopped onion and allow to brown
2. Add the cumin seeds, chillies and  lower the heat
3. Add the chopped or sliced green beans, salt and water lower heat and cook till beans are tender
4. Serve with roti's or as an accompaniment to a meat dish. 

Enjoy preparing this very simple dish and I look forward to receiving to receiving your feed back

Mid Week Veggie Rice & Salad

Health Rice with Veggies & Nuts

500ml cooked brown health rice

1 chopped tomato

1 chopped onion

2 carrots grated

2 baby marrows grated

30ml mix of sunflower & sesame seeds

250ml peanuts (or your choice of nuts)

50ml chopped spring onions

1-2 green/red chilli

5ml ground ginger

salt and pepper to taste

5ml sugar

15ml lemon juice

25ml avocado oil

Method-Health Rice

• Heat oil in pan and add the onions ginger and chillies and stir fry for a few minutes
• Now add the tomatoes stir for a minute, then add the carrots and  marrows-allow to cook for a 2-3 minute before adding the nuts and seeds mix
• Continue cooking and stirring for a further 2-3 minutes, once all of the above have been horoughly mixed add the sugar, lemon juice, salt and pepper
• Now add in the rice and once again mix thoroughly, ensuring that the rice and vegetables are thoroughly and evenly mixed
• Serve with a green salad

Green Salad

1 packet of mix salad leaves

45ml sesame seeds

8 mini rosa tomatoes chopped into halves

6-8 pieces of toasted tofu

Dressing made up of 10ml lemon juice and 10ml avocado oil

Salt and pepper to taste

Method-Green Salad

• Mix all of the above, season with salt and pepper and dress with a mixture of avocado oil and lemon juice

Enjoy this light summer meal and please post your comments 

Start the week with a healthy Salad

Chick Peas (Garbanzo Beans) Salad

1 can chick peas (garbanzo beans)

1 cup of fresh corn of the cob

1 cup par boiled fresh green peas

¼ cup chopped red onion

1 finely chopped fresh green or red chilli

¼ cup freshly chopped coriander

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 teaspoons of lime juice

Method

1. Mix all of the above ingredients in a salad bowl and allow to stand for about 10 minutes.
2. Serve with some cracker breads or croutons

Mid Week Curry

Potato Curry

3medium potatoes(peeled & cubed)

125ml grated tomatoes

1 small onion chopped

25ml cooking oil

125ml water

2-3 curry leaves

1-2 dry chillies

5ml ginger & garlic paste

5ml coriander powder

5ml cumin powder

2ml turmeric powder

5ml chilli powder

5ml salt

45ml chopped fresh coriander

2.5ml lemon juice

Method

1. Heat oil in a heavy based pot, add the onions and allow to brown, add the curry leaves and dry chillies
2. Add all of the powder spices and salt and stir well, then add the potatoes and about 100ml water, lower heat & allow to cook for about 6minutes.
3. Once the potatoes are a bit soft, add the  grated tomato and allow to simmer for about ten minutes—or till potatoes are soft. (add balance of water if necessary)
4. Remove from stove garnish with coriander and sprinkle lemon juice and serve with rice or roti.

Cool Salad for A hot Day

INGREDIENTS


1 cup of mung bean sprouts, 1 cup of shredded iceberg lettuce, 1 cup of finely chopped bokchoi(chinese spinach), juice of 1 medium size lemon, 5ml freshly ground black pepper.


METHOD

• Place mung beans in a salad bowl, and add the rest of salad ingredients and toss gently.
• Serve with toasted pita breads or some cooked rice noodles.

Enjoy!!!

Welcome To Healthy Vegetarian Foods

Watch this space for excellent new recipes!!