Fragrant dry chutney powder perfect to serve with avocado toast, idli, dosa or even rice and grain dishes
Instructions:
Lightly roast all the ingredients. Combine all the ingredients and grind into a coarse powder Serve with avocado toast, idli, dosa or even rice and grain dishes. It can also be used as a thickener in other recipes to make it creamy and yummy!
Ingredients :
1 cup Pumpkin seeds (pepitas) 1/4 cup Sesame seeds (or sunflower seeds) 8 pepper(s) Red chili pepper (also chile or chilli) 1 tsp Cumin seeds 1 dash Black pepper 1/2 tsp Turmeric, ground 1/2 tsp Turmeric, ground 1 dash Black pepper 1/2 tsp Himalayan sea salt
All Purpose Podi Chutney
Ingredients :
1/2 cup Coriander seed (cilantro) (Dhania) 1 tbsp Cumin seeds 1/4 cup Coconut, shredded, unsweetened /4 cup Chana dhal 10 pepper(s) Red chili pepper (also chile or chilli) 1 tsp Curry leaves (optional or use dry cilantro) 2 tsp Tamarind 1 tsp Salt (optional) 4 tbsp Urad Dal ( no skin) (black, with skin or use red lentils)
Instructions:
Lightly roast all the ingredients. Combine all the ingredients and grind into a coarse powder. Serve with avocado toast, idli, dosa or even rice and grain dishes
Potato Cauliflower Rassa
Cauliflower, peppers, peas are simmered slowly in this fragrant cilantro- garlic-ginger broth
Ingredients:
3 cup Cauliflower (florets and stem;if frozen then do not thaw) 1 large Tomato (ripe; chopped in big chunks) 1/2 cup Frozen green peas 1/2 small Yellow onion (puree) 1/2 tsp Cumin 1/2 tsp Turmeric, powder 1 tsp Cayenne pepper 2 tsp Garlic paste 1 tsp Ginger paste 3 tsp Pumpkin seeds (pepitas) (or coconut or Pumpkin seed podi) 1 cup Water 4 tbsp Cilantro (coriander) (plus extra for garnish)
Instructions:
Grind cilantro, pumpkin seeds or coconut into a thick paste. Warm up the pot on high heat. Add a drop of water, if it sizzles and evaporates quickly then pot is ready. Turn the heat off. Add the mustard or jeera seeds and let it crackle. Add the onion paste and start stirring. Add the podi or dry chutney masala. Cook for 3-4 minutes. Add cauliflower florets. Sprinkle with broth as needed to infuse more flavor and to prevent it from sticking. Cook for 3-4 minutes. Add tomato chunks. Add 1 cup of HOT water. Add frozen peas. Cover the pot partially. Cook until cauliflower is cooked. Serve with lemon and cilantro on top 4 lemon wedge Lemon
Advanced Preparation 1 - 4 days prior, Yellow onion 1/2 small Instructions: Boil the onion in enough water until soft and put it into a blender to make a thick puree. This puree adds thickness and body to any gravy and eliminates the need for oil. You can add pinch of turmeric to onion while it is been boiled. page 2 of 3
Deepa Deshmukh is a co-founder of Dupage Dietitians LLC and of Sunev Health Inc, a nutrition-focused digital app that helps people reduce their blood glucose, cholesterol, blood pressure, and weight.
Over the last 17 years, Deepa has helped hundreds of people lose weight, reverse and manage their diabetes, and reduce their cholesterol and blood pressure levels. Deepa’s overarching goal is to help her patients to be more productive at work and at home, to have energy to enjoy life, to eat foods without feeling guilty and sick, and to no longer depend solely on medications to manage their health. She has been working with the under served communities and minorities to help improve their nutrition literacy and cooking skills!
In 2020, Deepa was recognized as one of the Top 10 Dietitians in the country by Today's Dietitian Publication for her innovative approach to health and wellness.
For questions and newsletter text your name at 6306867300
----------------------------------------------------------- VIDEO CHAPTERS: 00:00 Guest introduction 02:38 Cooking demo - Pumpkin Seed Chutney and Q & A 09:35 Cooking demo - All Purpose Podi Chutney and Q & A 17:10 Nutritionist Deepa's plant-based story and more Chef AJ/viewer Q & A 22:00 Cooking demo - Potato Cauliflower Rassa and Q & A 36:45 Chef AJ and viewer Q & A including what Deepa eats in a day 54:20 Final thoughts and show wrap
