Chitra's Healthy Kitchen

Spaghetti in Tomato – Walnut Sauce with Kala Channa

About:

This Spaghetti recipe resembles brown chickpeas rice, which is a blend of coconut spices and pepper. As a fusion recipe have used Walnut in place of Cocunut and soya-vinegar sauces.

A protein rich, delectable brown chickpeas spaghetti in tomato walnut sauce. I soaked garlic and green chillies in vinegar and then blend it with tomato and walnut in a food processor.

The tomato-walnut sauce is a earthy and hearty this is a go-to sauce for spaghetti, as a filling for vegan lasagna, or spooned over steamed veggies. The walnuts give a significant boost of healthy fats, oils and protein, while lending a “meatiness” and flavour that is unsurpassed. Then we have walnuts, also rich in anti-oxidants with a healthy dose of melatonin (helps regulate sleep), B-vitamins, vitamin E variety, which is excellent for cardio-vascular health)

Served with Brocollo-Cauliflower Manuchurian (For Recipe click link).

Yields: 3-4 servings
Preparation time: 20 minutes
Cooking time: 20 minutes

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Posted in Indian, International, Main Course, Main dish

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Baked – Broccoli Gobi Manchurian (Indo-Chinese)

Oct 27

Posted by Chitra Jagadish

About:

My family loves Manchurian and indo-chinese fusion dishes, which makes to try out new variations. In Manchurian have tried baked variations like mushroom munchurian (link), baby corn manchurian (link), soya nuggets manchurian (link). The missed was gobi manchurian. In this recipe as a variation have tried to combine Broccoli and Cauliflower and opted to bake, then sauted in the Manchurian sauce. This is a dried version of Manchurian. The coated florets can also be shallow fried or deep fried in pan.

Here I used gram flower and corn starch for the batter however plain flour can also be used.

Enjoy this as an appetizer. I served this with brown chickpea-capsicum Spaghetti (link) or can also be enjoyed with fried rice (link)

Both broccoli and cauliflower contain glucosinolates – compounds containing sulfer that are found only in cruciferous vegetables. Eating glucosinolates might help lower your risk of cancer, according to the Linus Pauling Institute.