I have discovered that Indian cuisine has a variety of ways of preparing eggs–creative dishes way more interesting than omelettes and scrambled eggs!
Boiled eggs in coconut milk curry—serves 2
- 4 eggs
- Cooking fat, such as coconut oil or ghee
- ¼ t mustard seeds
- ¼ t cumin seeds
- Stem of curry leaves, about 8 leaves
- 1 medium onion, finely sliced
- 2 cloves garlic, minced
- ¼ t turmeric
- ½ t red chilli powder (optional)
- 1 T coriander powder
- 1 t garam masala powder
- ¼ t salt
- ¼ to 1/3 cup coconut milk, preferably homemade
- Boil the eggs, peel and slice in half.
- Heat cooking fat in a wide pan and add mustard seeds. When they start to pop and sizzle, add cumin seeds and curry leaves.
- Add onion. Saute onion until turns brown on the edges.
- Add the garlic, turmeric, chilli powder, coriander powder and garam masala powder. Fry for a few minutes.
- Turn heat to medium-low and add the coconut milk, starting with less at first. Add more if necessary. You can increase the heat if necessary to bring to a light simmer. Do not boil coconut milk; otherwise it will curdle!
- Add salt and and eggs and simmer for a few minutes.
So ‘grawnola’ is the common term used for raw granola. The stuff you get at the health food store is so unhealthy–so processed, hard to digest and, not to mention, full of sugar.
But this grawnola is awesome, wholesome and easy to digest! It is so good I ate it within a few days. I topped my homemade yogurt with the grawnola and fresh blackberries, and just snacked on it throughout the day.
Obviously you can choose whatever nuts and seeds you like and use whatever amounts you like. The following recipe is just what I used.
I dehydrated soaked nuts and fresh fruit in my dehydrator. It comes out crunchy-soft and I love the pieces with the banana!
Grawnola–makes 8 cups
*Prep ahead: Soak nuts and seeds for at least 4 hours, preferably overnight. For more information on soaking nuts and seeds, see this article from Radiant Life Company.
- 1 cup almonds
- 1 cup pecans
- 1 cup walnuts
- 3/4 cup sunflower seeds
- 3/4 cup sesame seeds
- 2 apples, cut into 1/3 inch squares
- 2-4 bananas, cut into 1/3 inch squares
- ¼ cup honey
- 1 T cinnamon
- grated nutmeg
- 1/2 cup dry grated coconut (optional)
- raisins (optional)
- After soaking nuts and seeds, rinse and drain.
- Pulse the almonds in the food processor until roughly chopped but not pulverized. Remove from food processor.
- Pulse the pecans and walnuts together until roughly chopped. Nuts will not chop evenly so be careful to not over-process; there will be different sizes of pieces.
- In a large mixing bowl, combine nuts, seeds, apples, bananas, honey, cinnamon and nutmeg.
- Spread mixture onto trays (makes four trays) and dehydrate for 10 to 12 hours at 115 degrees.
- Add coconut and raisins to finished grawnola.
- Keep in refrigerator for long-term storage.
Note: I am very pleased with my 5-tray Excalibur dehydrator because it has a temperature setting to dehydrate at temperatures below 120 degrees, the temperature over which enzymes and nutrition is destroyed. I also love it because the trays are removable so I can place my glass liter jar of yogurt in it to ferment.
Dahi Vada topped with mint coriander chutney, tamarind chutney & chat masala powder
Dahi vada was always my favorite Indian dish when I first lived in India in the 90s. I would have it for breakfast and snack. That’s why I was really excited to learn that it is allowed on the GAPS diet! Vada refers to the sponge-like and bread-like deep-fried lentil balls. You can find the lentils at your local Indian food store. Dahi refers to the curd with which the vadas are eaten. This dish is traditionally eaten with tamarind chutney, which you can make sweetened with dates and/or honey instead of sugar. Chat masala is a delicious mix of Indian spices which you can buy ready-made at the Indian food store. Chat masala is sprinkled over the dahi vada, producing a sweet and savory dish.
My friend, Satyapriya Pillai, taught me how to make this dish.
Dahi Vada–serves 3-4
- 1 cup white whole urad lentils, rinsed, soaked overnight
- 1 ¼ t salt
- Coconut oil
- Yogurt or kefir
- Sweet chutney, such as tamarind chutney, apple butter or fruit-based syrup appropriate for adding to pancakes (optional)
- Chat masala (optional)
Prepare the batter
Strain most excess water from the lentils. Blend lentils and salt in blender or food processor, adding just enough water to assist the machine to blend the lentils into a paste. Transfer pasty batter to a bowl.
Fry the vadas
- Heat up about 3 cups pure water in a pot and set near the pot where you will be frying the vadas.
- Heat on medium to medium-high one inch of coconut oil in a small pot. Alternatively, you can heat up a shallow pan with little oil if you make them in the shape of little pancakes. The oil should not be so hot that it smokes. Add a small drop of the batter to the oil. The oil is hot enough if the paste sizzles. To make them in the shape of balls, wet your hand in a bowl of water to prevent it from sticking to the paste. Pick up 2 T of paste in your hand and drop into the oil. Alternatively, you can try dipping a spoon in water and using the spoon to handle the paste. Flip the vadas over to get light brown and crispy on both sides. If the vadas stick to the pot, the oil is too hot. When done, transfer vadas to pot of hot water. This fluffs up and softens the vadas to later add the yogurt. This step is optional but I like my vadas soft.
- The vadas can soak in the water for 10 minutes or longer. Remove vadas from water and place on towel.
Top about four vadas with yogurt or kefir. Add the sweet chutney and sprinkle with chat masala.
The vadas taste best on the same day, but you can also eat them the next day too.
As long as you’re going to the Indian food store and are heating up the coconut oil, I recommend also making papaRdum, which are like large chips made of urad lentils, the same type of lentils which make up vadas. These are really easy to make. They come in a package and you only deep fry them for one second! Check out this post for making papaRdum.