Tag Archives: naan

Tomorrow’s Lentils Get Corny

In my pantry today:

freezerlentilsOk, so it was still just a thaw-and-eat meal (and one made with love!) and would’ve been perfectly fine without any additions. But we were hungry. And it was cold. So this happened and it was good. 5 spoons!


Whatchoo Palak’n About?

In my pantry today:

  • 1 c leftover Basmati rice
  • 1 c cooked quinoa
  • 3 c chpped fresh spinach
  • 1 medium Vidalia onion
  • 5 cloves garlic
  • 1 tbsp ghee
  • 1 14.5 oz can petite diced tomatoes, drained
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tbsp madras curry powder
  • 1/2 tsp cardamon
  • 1/2 tsp coriander
  • 1 tsp hot red chili powder
  • 1/2 tsp asafoetida

Ok, so this one’s pretty ugly too. Lets face it — most “sauce on rice” dishes, regardless of their flavor, can get a bit visually boring. This did start out, however, as a splendid phyonutrient calendar girl. Nothing’s pretty out of the food processor, so don’t you judge this little lady.

Start your onion, garlic and mustard seeds heating to M in ghee. Once the first crackle is heard from your mustard seeds, add the kala jeera and chopped spinach. Continue tossing the goods on M until your spinach begins to wilt. Add the drained tomatoes, mix, then let them all live together in a commandeering food processor for 5-10m. Halfway through the processing, add the remainder of your seasonings and turn it back on. When it’s at a consistency you like, pour back into a pot and keep on L until dinner. Mix your leftover rice with the half batch of quinoa you cooked just now and serve your sauce over it. Ring your plate with naan quarters. 4 spoons!





Naan Burgers with Redonk Raita

In my pantry today:

  • SWAD® Garden Fresh Veggie Burgers
  • 2 slices onion naan
  • 1/4 c safflower oil
  • 1.5 c plain Greek yogurt
  • 1.5 c fresh spinach
  • 1 tbsp water
  • 1 tsp ghee
  • 1 tsp powdered sugar
  • 1/2 tsp garlic-ginger paste
  • 1/2 tsp mustard seeds
  • 1 tsp cumin
  • 1/2 tsp hot red chili powder

First, make that raita. It should be chilled for at least an hour prior to serving for best bets. Put your spinach in a pot heated to ML with a tbsp water, cover and let sit for three minutes. Remove from heat, set on a cutting board and let cool for a few minutes. Back to the spinach pot, turn the heat to M and add ghee. When that’s melted and the pan is hot, add mustard seeds and allow to cook until snapping. Sprinkle in a 1/2 tsp cumin and ginger-garlic paste; when that starts sticking to the pan in a golden glory, scrape it all up and set aside to cool. Return to your spinach and dice it as finely as you’d like. Stir it into your yogurt along with the remainder of seasonings and the cooled ghee scrapings; put it in the fridge.

When it’s time to eat, take out the veggie burger patties and heat your safflower oil in a deep-bottomed pan. When your burner reaches M, put the frozen patties in and let them turn the same golden color the box suggests they should be on both sides. Drain on a paper towel while you take that naan out of the oven where it was warming. Quarter the naan. Put a patty on each piece, top with raita then sandwich it up. It’s the Americanized Indian version of the American meal! 5 spoons!

——————-UPDATE BY REQUEST——————-

Redonk Raita:

  • 2 c chopped fresh spinach
  • 1.5 c 0% fat plain Greek yogurt
  • 1 tsp vegetable ghee
  • 1-2 red chile peppers [or] hot red chile powder [or] cayenne pepper
  • 2 tsp chopped cilantro
  • 1 tsp black mustard seeds
  • 1/2 tsp asafoetida
  • 1/2 tsp cumin  (or to taste)
  • 1/2 tsp confectioner’s sugar (or to taste)
  • 1/2 tsp garlic powder or paste (or to taste)
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)

Heat a pan and add spinach and 1 tbsp water. Cook covered for 3 minutes on low heat, then let cool on a cutting board while you start your seasonings: warm ghee to M with mustard seeds and chiles (if’n you’re using those) and when the seeds begin popping, take it off the burner and stir in the rest of the seasonings, excepting the sugar. You’re going the mix the sugar directly into the yogurt, mince your cooled spinach and add it just before adding the pan seasonings/ghee. Once everything is mixed well, cover and chill the raita for at least one, but up to a day before serving. The flavor is best after a few hours of intermingling.