Ten Fall colored assorted leaves picked from the front yard.(One unique Tri-Colored Red Maple Leaf)

On September 3rd, I  opened the front door to feel the fresh air, noticed few fall colored leaves were fallen over the lawn. I picked  few leaves, spent around 10 minutes in arranging them on the  side walk surface, took few images. One of the Carolina red maple leaf  was very unique with its tri-colored pattern. I also got one tiny red maple leaf, these two leaves made a beautiful pair. It was refreshing to spend just ten minutes outdoors observing fall colored leaves.

Tofu, Scallion, Kale protein balls for Salad.

Today's lunch box salad was enriched with Tofu-Scallion-Kale protein balls.  I prepared these protein balls with turmeric-hing seasoning, for binding Besan and  organic buckwheat flour  is used. Salad base was iceberg lettuce, locally produced cucumber from Porter farms, and black olives. No salad dressing was used except little drizzle of vinegar and extra virgin olive oil. After packing salad for lunch box I saved  few tofu balls to prepare one more serving for my lunch. Recipe for tofu protein balls has evolved from earlier made mix vegetable Tofu-Paneer koftas  which were  prepared for sattvik kofta curry. Later with some alterations and tweaks I  continued to create different tofu balls. Scroll down to see images of tofu koftas prepared earlier. These are Vegan and Gluten free tofu protein balls.

Tofu-Veggie ball salad I enjoyed for my lunch.

Salad packed in lunch box.

Ingredients for Salad with Vegetable Tofu balls :
Makes 12-15 Tofu balls / 2 Servings of salad.
Tofu Ball Ingredients

• 1 block - Firm tofu (8 oz.) , I cut half from 16 oz. slab of tofu.
• 1/3 Cup - Finely sliced scallion greens.
• 1/3 Cup - Tightly packed very finely sliced kale leaves.
• 1.5 Tb.spoon - Besan flour /gram flour ( roasted)
• 1.5 Tb.spoon - Buckwheat flour ( roasted)
• 1 Tb.spoon - fine rice flour to use while shaping tofu balls.
• 1 green chili - finely sliced.
• 1 pinch - Hing/Asafoetida
• 1 pinch - Turmeric powder
• 1/4 T.spoon - salt
• 3 Cups - Chopped Iceberg lettuce leaves.
• 1/2 Cucumber - sliced into thin half moon shape. (1.5 Cup yield)
• Black olives - 12-15 thoroughly drained and rinsed.( I used canned whole pitted olives.)
• 1 T.spoon - oil + 1/2 tsp more to roast flours.

Salad Ingredients : 
3.5 Cups - Chopped Iceberg lettuce leaves. ( about 100 gm)
1 Persian cucumber - 25-30  slices
1 green chili - finely sliced
1 Tb.spoon - Extra virgin olive oil
1.5 T.spoon - Vinegar
1/4 cup - Purslane leaves (optional)
1 tiny pinch - salt
1 pinch - sugar

 How to prepare Tofu protein balls for salad :

1. Preparing Tofu :Cut half portion from 16 oz Tofu block. Rinse under water, press block few times between the palms of your hand, pat with thick two layers of paper towel, absorb as much as water,  then place it in the bowl, break slab by using fork. Take a clean cotton cloth, place in all scrambled tofu, twist and tie cloth tightly, squeeze few times to remove all water content from the tofu. Give 4-5 minutes for water extraction, at least two times open the twisted cloth, move center part of the tofu towards bottom, squeeze again. This will drain out maximum water, I got around 1/2 cup drained liquid. Place water drained tofu back into the dry bowl.
2. In a small saute pan add  1.5  tbsp each of Besan and buckwheat flour, 1/2 tsp oil. Roast over medium heat, stirring constantly  until flour turns dry, slightly grainy and aromatic.This will take little over 3 minutes.
3. In a drained tofu bowl add very finely sliced 1/3 cup scallion greens, 1 tbsp roasted  flour, 1 sliced green chili, one pinch of hing and one generous pinch of  turmeric powder, 1/4 tsp salt. Mix all well.
4. Next add  finely sliced Kale leaves, mix well, sprinkle 1 more tbsp roasted  buckwheat and  besan flour. You can add kale leaves along with scallion greens, I added it later because initially I had thought about using only scallion. Mix and knead well, once smooth ball is formed, divide it into small size balls. I made assorted shaped balls but later I cut roasted bigger size protein balls into half.  It is better to make small bite sized balls because they will cook through quicker and more enjoyable in salads. While making balls first firmly press and create rough round ball, then hold it between the two palms and roll to achieve smooth rounds. If you feel stickiness, dust with rice flour, also oil greased palm will help.
5. Heat  saute pan by drizzling few drops of oil, Place all the balls, cook over medium heat for about 12-15 minutes. Flip the balls very often to get roasted all around. Also 2-3 times increase heat to medium high, heat pan for a minute then  hold pan handle and swirl around for  20 seconds so that tofu balls are cooked through well and form even roast marks around ball.  Next time I will experiment  to bake, grill and steam these tofu protein balls. For better  flavor I added rinsed whole pitted black olives in the  pan along with tofu balls when tofu balls were roasted half way through, after 7 minutes. Remove roasted olives and tofu balls from the pan, allow to cool.

Salad assembly -- I prepared two portions of salad, one I packed for husbands lunch and remaining portion  I ate for my lunch. Chop 3-4 iceberg lettuce leaves to make 3.5  cups quantity. Slice  half persian cucumber into round shape and remaining into half moon shape. Chop one green chili very finely. Mix Chopped lettuce, sliced cucumbers, chopped green chili into one bowl. Add  1 tbsp extra virgin olive oil, 1.5 tsp vinegar, sprinkle one tiny pinch of salt and one pinch of sugar, Toss to mix all well. Serve or pack in lunch box topped with tofu protein balls and roasted olives.(Few larger tofu balls I cut into 2-3 pieces.) In lunch box I set lettuce, cucumber, tofu balls separately. In my salad I additionally added fresh plucked purslane leaves from the pot. If you prefer, season Tofu balls and olives with olive oil and vinegar before adding to salad.

Note : Any variety  of greens can be added along with additional seasoning of cumin powder, hint of garam masala, ginger, garlic, onion, herbs. More tweaking can be done with the use of seeds and nuts. Create variety of tofu protein balls/Koftas by mix and match of ingredients.

finely sliced kale leaves

Roasting whole pitted black olives along with tofu balls.

~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~

Images of variety of Tofu balls made in the past.

mix vegetable Paneer+Tofu  koftas for sattvic kofta curry.

Fish+Tofu Koftas for Tava Pulao.

Non-Deep Fried version of Mix veg Paneer and Tofu Kofta.

Square shaped koftas done by using two piece rice cube.(These are pan roasted.)

Sattvik Quinoa Khichadi with vegetables for Makar Sankranti. [First recipe post for year 2015]

This was supposed to be my  first recipe post for year 2015, I am publishing it quite late but happy that I got back to blogging. On Makar Sankranti day I started my morning preparing Quinoa dish to pack in lunch box, since it was an auspicious day of Sankranti I cooked Quinoa in a sattvik manner, enriching it with peanuts and sesame seeds. I  made Quinoa khichdi  with vegetables, it turned out to be a  good festive savory treat. I   packed  khichadi in husband's lunch box and also savored it for my breakfast.
Post published on 30th Dec-2015.

Ingredients : 
(2 servings)

• 3/4 Cup - Quinoa (rinsed well in water.)
• 3 Tb.spoon - split Chana Dal (rinsed and drained.)
• 1/2 T.spoon - Mustard seeds
• 2 whole dry red chillies - I used Arbol chilies.
• 2 sprigs - Curry leaves
• 1/4 T.spoon - whole methi seeds (fenugreek seeds)
• 1/4 T.spoon - Turmeric powder (heaping 1/4  tsp)
• 1 pinch - Hing (asafoetida)
• 1 Tb.spoon - oil + 1 T.spoon extra to saute veggies.
• 1 Tb.spoon - melted ghee or extra virgin olive oil to drizzle over Khichadi
• 1/4 cup roasted peanuts - ground to coarse powder + 2 Tb.spoon roughly chopped.
• 1 Tb.spoon - Sesame seeds - ground to coarse powder + 1 T.spoon - whole sesame seeds.
• 1 Small size - Red Capsicum, cut into half inch pieces. ( yield - 1 heaping cup)
• 10-12 - Green beans sliced into diagonal shape.
• 7-8 inch long 1 Celery stalk - sliced into 1/2 cm thick in half moon shape.

Procedure to cook Sattvik Quinoa Khichadi with vegetables.

1. Rinse Quinoa in water thoroughly, rub grain in water using fingers or use spoon and  whisk in speed for one minute. Quinoa is very delicate to handle so I use tea strainer to drain water. Keep drained Quinoa aside.
2. Prepping the veggies - Cut red capsicum into half an inch chunks, any color pepper can be used. Cut celery stalk into half moon shape with 1/2 cm thickness. Slice green beans  diagonally  into one inch long pieces.
3. In a pressure cooker heat 1 tbsp oil, drop 3-4 mustard seeds, if they sizzle, quickly add 1/2 tsp mustard seeds, increase heat to medium high, cover with lid, wait for 15-20 seconds until most of the mustard seeds crack in hot oil. Reduce heat to medium. Next add 2 dry red chilies, stir with spoon to sizzle until chilies turn slight darker in shade and smokey. Next add methi seeds along with one sprigs of curry leaves and 1 tsp whole sesame seeds, stir-saute for 15 seconds.
4.  Now add  3 tbsp rinsed split chana dal with 1 tbsp water, 1 pinch of hing, 1/4 heaping tsp turmeric powder, saute over medium  heat for one and half minute, stirring continuously. Now add rinsed 3/4 cup quinoa, little less than half tsp salt, mix and stir over high heat for one minute. Add two cups water, continue to cook until it starts to boil. Cover the pressure cooker lid, cook until it blows two whistles. This small 2 liter pressure cooker releases multiple short whistles at the interval of 10-15 seconds lasting for 5 seconds. After 7-8 whistles  I reduced the heat to low and cooked further for 7-8 minutes. Do the same with other types of pressure cooker, after two whistles,  allow to rest for few minutes over low heat setting. Shut off the heat and wait until steam pressure subsides.
5. Once quinoa  is set to cook in pressure cooker you can start preparing khichadi veggies. In a medium size skillet heat 1 tsp oil, add sliced  half moon shaped celery, saute over medium high heat for two minutes, stirring often. Next add sliced green beans and red capsicum along with remaining curry leaves, sprinkle about 1/4 tsp salt. Cook over medium heat for 7-8 minutes until veggies are cooked. Add 2-3 tbsp water to speed up cooking or slow roast veggies over low heat giving more time, while slow roasting keep pan moist by spraying some water. Once veggies are tender sprinkle ground sesame and peanut powder, mix well,  let all veggies get dusted with sesame and peanut powder. Check salt level, add some more salt if needed, cook over medium high heat for one minute, stirring. Put off the heat.
6. Open the cooled pressure cooker lid, throw in 2 tbsp roughly chopped peanuts, sauteed vegetables, mix all well, garnish with cilantro. Serve by drizzling melted ghee or extra virgin olive oil. If you need little more loose consistency,  add 1/4 cup water and cook few more minutes or add 1/4 cup very hot water, mix and let it set for few minutes before serving.

Note :- If you don't prefer whole sesame seed crunch in soft textured khichari, skip adding 1 tsp sesame seeds in cooking step.No -3. Instead of Chana dal you can use split skinless masoor or moong dal or buck wheat goats.

Image for - cooking step-6

Makar Sankranti special - Quinoa Khichdi.

Veggie packed Quinoa Khichdi

Sprouted Masoor stir fry with Broccoli, Celery, Red Radish - [Indian vegetable-lentil Sattvik Stir-Fry.]

Mix and match of three veggies with sprouted Masoor Dal created this wholesome sattvik  vegetable and lentil stir fry. I seasoned it with ginger, cumin, hing, turmeric, spiced it up with green chillies, cooked in extra virgin organic coconut oil and garnished with fresh grated coconut. This is what I packed for today's lunch box with two organic whole wheat mini rotis. I have used one week grown  Masoor sprouts  in this stir fry.

Ingredients :- (serves four portions as side dish. )

• 2/3 heaping Cup - sprouted Masoor Dal/ Red lentils
• 2 tender stalks of Celery - sliced in half moon shape (1 Cup yield.)
• 1 small broccoli crown - stems chopped and florets broken into tiny pieces. (1 heaping cup yield.)
• 5-6 - Red radishes - sliced into thin rounds.
• 2 T.spoon - extra virgin organic coconut oil
• 1 Green chilli - finely sliced
• 1.5 inch - square piece of ginger - grated over microplane.
• 1/4 T.spoon - cumin / Jeera + 1 more generous pinch.
• 1 pinch -  hing (asafoetida)
• 1/4 T.spoon - Turmeric powder
• 1/4 T.spoon - fine sea salt
• 1/4 Cup - lightly packed fresh grated coconut.
• 1/4 Cup - fresh chopped cilantro for garnish.

How to cook Sattvic vegetable & sprouted Red Lentil Stir fry.

1. Prepping the Vegetables : Clean thoroughly  two small celery stalks, make sure all sand residue is cleared, slice them into 1/2 cm thick half moon shape pieces. If celery stalks are not tender, peel out thin layer using potato peeler. Separate stems and florets from  handful size crown of broccoli. Chop tender stems finely, cut florets into half inch size pieces. Rub and clean 5-6 red radishes well, slightly chop off both the ends, slice into thin round slices. Put spouted red lentils into small bowl filled with water for about 5-6 minutes, gently rinse under running water, drain and keep it aside.
2. In a medium size pot heat 1.5 tsp coconut oil,  Add 1/4 tsp cumin and half portion of grated ginger, let sizzle for 15-20 seconds, stir for 10 more seconds then add sliced celery. Saute over high heat for 3-4 minutes by adding 2-3 tbsp water. Cook until  the water has nearly evaporated.
3. Now add chopped green chili, a pinch of hing and 1/4 tsp turmeric powder. Stir and mix well then add chopped broccoli stems and florets. Cook on medium high heat by adding 1/4 cup water, stir at regular intervals, about 3 minutes. Add sliced red radishes, save some slices for last colorful garnish because in cooking process bright pink color of red radishes fades away.  Mix and cook for one minute. Reduce heat to medium.
4. Next add  2/3 heaping cup sprouted masoor Dal, reserved grated ginger, 1/4 tsp fine sea salt,  mix and continue to saute over medium heat. Take one pinch cumin, sprinkle over veggies by crushing between two finger tips. (coarse cumin powder can be used.) If pan dries out add 2-3 tbsp water. After 3 minutes drizzle  1/2 tsp coconut oil,   Saute for 3 more minutes.
5. Check and adjust salt level, check if veggies are tender enough. Add remaining red radish slices, sprinkle fresh grated coconut and cilantro. Shut off the heat, let stay over stove for some time, about 5 minutes before serving with rice or roti or enjoy bowlful of this stir-fry as a meal or use as Taco filling.

Adding Sprouts once Veggies are cooked.

3 veggies and Sprouted Lentil Sattvik stir-fry.

  One week grown Masoor sprouts.

Red Lentil Sprouts.

Recipe published on  3rd April,2016.

Pleasant morning after the thunderstorm in Triangle...Beautiful mess of fallen leaves around the home.

Yesterday evening we had severe thunderstorm with heavy rains, it lasted for about 20 minutes but did lot of damage around city. It dumped lot of tiny branches, leaves, tree bark pieces, pine cones, twigs around my home. Today morning when I opened the front door, I saw one tiny single Sweetgum tree leaf  resting on  the door sill (Umbartha/Dehleez). My door mat was covered with pine tree leaves, tiny twigs. It was a beautiful sight to watch. I strolled around home to see more  fallen leaves, they were  at every step. I took few  pictures with new point and shoot camera, Canon Power shot-110, scroll down to enjoy. What did I cook on this beautiful morning for lunch box and breakfast? Check the last image.

Sweetgum tree leaf.

Assorted fallen leaves.

Two insect made holes on the leaf reminded me

 of "Jadoo Alien" from movie Koi Mil gaya.

This big pine tree branch fell down in wooded portion near home,

fallen pine tree branch.

Chinkapin Oak tree leaf.

Sweet gum tree branch landed over front lawn.

 Sweetgum Tree leaves cluster on the road.

Tulip Poplar / Yellow poplar tree leaves landed over green weed, 

blanket (Oxalis /wood sorrel)Click image to see 4 tiny mushrooms.

sweetgum tree branch fallen on the road.

undrained standing water over lawn.

Small piece of  tree bark skin and scattered pieces of mulch.

Pine cone landed over front lawn.

Sweet gum tender fruit, I have collected dried ones during 

winter but this is first time saw green fruit.

I found  sweetgum  fruit hanging in the middle of leaves, kept

it  beside above fruit and took image.

while strolling around home I saw this contrail getting formed in the sky.

On this beautiful morning I prepared instant multi grain dosas/ crepes with flour combination of Buckwheat, Besan, Ivory Teff, and corn. I seasoned it with white portions of scallion onions,  tiny red shallots, cumin, green chilies, ginger. In the batter I used good quantity of yogurt. I packed them for lunch with Matki + Millet Usal and ate them  for breakfast with Chipotle hummus. I will make new post for detail recipe.

Snake gourd stir fry with Plums. [Stone Fruit based Tangy Indian Vegetable Stir Fry.]

Today morning I made stir fry with fresh, tender locally produced snake gourd  using two juicy plums. I  made saute base with  red onions and two red vine sweet mini peppers to have contrast color with light green snake gourd slices and  tempered it with split urad dal , curry leaves and  green chili. Pre-boiling Snake gourd kept colors vibrant and saved some cooking time. This is my first time to use Plums in vegetable stir fry, earlier I have cooked cauliflower with oranges  and  green beans with cranberries. This stir fry has nice sweet and sour taste and is packed with natural veggie and fruit flavor. This stir fry has initiated  few ideas to cook many more vegetable stir fries and curries using different  fruits, nuts and seeds. Following images are taken with Canon Power Shot -110.

Sliced Snake gourd / Podalangai/ Potlakaya/ Padavalkai

Ingredients : 
( Serves two with roti or one single generous stir fry serving .)

• 150 gm - 1 small snake gourd, sliced thin in half moon shape (discard formed seeds, retain tender seeds as I did, refer above image.)
• 2 Plums - chopped in 1 cm size chunks, seeds removed.
• 2 Vine ripe mini Peppers - use red colors. cut into small pieces.(substitute with red or green colored capsicum. Use of mini papers  is optional.)
• 1 small size - Red onion, sliced thin length wise. (yield - 1 heaping Cup)
• 1 Tb.spoon - oil
• 1 green chili - finely chopped
• 1 Tb.spoon - split skinless Urad Dal / Black gram.
• 1 Sprig - Fresh Curry leaf
• 1/2 Cup - Fresh cilantro chopped
• 1/2 T.spoon - Honey - Use if plums are sour. You may sprinkle little brown sugar or jaggery powder.

Adding pre-boiled snake gourd to sauteed onions and Plums.

Preparation - Padval Stir Fry with Plums.

1. Slightly chop out both the ends of the snake gourd, cut in the center, make two parts then slit lengthwise. If you find hard formed seeds, remove them. My snake gourd was very tender so I retained inner seed pulp. Cut thin half moon shape slices by placing seed side on the cutting board. (Check image to see how tender pulp looks like.) Place sliced snake gourd in a medium side bowl filled with water, add two tiny pinches of salt, boil in microwave for 6 minutes. If snake gourd is not very tender, give few more minutes. I did this while onions were getting sauteed. Drain water, keep the bowl aside.(use drained water for other cooking, I don't add salt so that I can drink it up after it cools.)
2. Heat 1 tbsp oil in a small saute pan over medium heat, add  curry leaves, chopped green chilies, sizzle for 10-15 seconds. Quickly add 1 tbsp skinless split urad Dal, stir with spoon for 15-25 seconds, add sliced onions as soon as dal turns one shade darker in color. Continue to stir fry onions over medium heat for about 7-8 minutes. In the mean time, you can finish pre-boiling sliced snake gourd.
3. Add chopped plums and chopped vine ripe mini peppers, continue to stir fry over medium high heat, stirring often for about 4 minutes or until plums start to soften.
4. Now add pre-boiled snake gourd  /padval slices to the pan, mix well, add  2 pinches of salt or little more as needed. Reduce heat to medium low, continue to cook for 3-4 minutes. Check sweet and sour level, if  sourness is sharp, add 1/2 tsp honey or brown sugar or jaggery. Shut off the heat, garnish with 1/2 cup chopped cilantro. If you have fresh grated coconut add that too.  Serve with rice, roti. Use in wraps, tacos or sandwiches.

Note : This stir fry can be done with all most all vegetables, I would try similar stir fry with Chayote, Turia, Cauliflower, Cluster beans, Tindora, green beans, Zuccini, Bell Peppers, Dudhi. Also baby potatoes, Bitter gourd and Egg plant. Do mix and match of veggies. This recipe can be further tweaked into creamy Kormas by adding  spices and  more ingredients.