Pumpkin Chutney Part Deux

How do you know if you are cooking healthy?

From the amount of waste in your kitchen garbage bin.

If what you throw is more than what you eat, you are probably not doing something right. So how do you decide what to throw and what to eat? Ask a monkey! The lesser tools you use in your kitchen to "prep" your food, the lesser waste you generate. Stop peeling and start eating.

Before we go further, today's find is: Muffin Topped. Emily is making some delicious looking vegan Waffles all this month for Vegan MoFo. Makes me want to get a waffle maker!

On that quick note, here is a chutney I made with all the left over seeds, skin and fiber from yesterday's Pumpkin Chutney. You could follow the recipe exactly like that one and substitute the pumpkin chunks with the skin and seeds (hereafter known as 'skeed') or you could turn it up a notch. This chutney is slightly bitter from the sesame. But I love the bitterness of sesame and I will forgive it because it gives me so much calcium! This recipe is oil free too.

Pumpkin Skeed Sesame Chutney

You need:

1 cup of Pumpkin seeds, skin and fibre
1/2 cup sesame seeds
1 dried red chilli
1/2 tsp salt
Juice of 1  lime or lemon
water

Cook the pumpkin seeds, skin and fiber in 2 tsp of water in a covered pan for 6 to 8 minutes. Put it in a blender jar with the rest of the ingredients. Blend it till everything is incorporated well. This is not going to be a smooth chutney. It has small chunks of sesame and the pumpkin seed and I love that it adds a nice texture.

Alternatively you can powder everything else first and then add the cooked skeeds. Store it in the refrigerator.

Antique enamel in pastel blue goes so well with the Chutney, don't you think?

Tweet

Pin It

Sesame-Mustard Stir Fry Vegetables

This looks as good as it tastes!

You need:

2 tsp Sesame Oil (til oil)

1 Onion chopped in fine-long pieces

1 Green or Red Chilli

1/4 inch ginger juliennes (sliced long and thin)

1 Carrot Shredded or grated in a large holed grater

1/2 of a small Cabbage shredded or chopped fine and long

1/4 of a small Raw Papaya juliennes

1/2 Green/Red/Yellow Pepper (Capsicum) (optional)

A handful of Mushrooms chopped (optional)

100gms Tofu diced (optional)

2 tsp Soy Sauce

2 tsp Raw or Roasted Sesame Seeds (Til)

1 tsp freshly ground Mustard seeds (Rai)

Salt

Cooked Noodles or Rice (optional)

In a saucepan/wok heat 1 tsp sesame oil and add the tofu. Stir it around till the tofu is light brown, remove and keep it aside. If you are not going to use tofu, omit this step completely.

In the same saucepan/wok add 1 tsp sesame oil and add the onions, green or red chilli and ginger. Stir it around once in a while. When the onions turn translucent, add the other vegetables whatever your using. I always add the cabbage towards the end since it cooks real fast. Add the soy sauce, salt, sesame and ground mustard seeds. After about 4 minutes when everything starts sizzling, add the tofu and give it a quick stir. Take the pan off the stove and cover it and let it sit for about 3 minutes.

Serve it hot over noodles or rice or have it as is.

Tweet

Pin It