Guacamole

An apple a day keeps the doctor away, I wonder why apple got picked for this proverb. Why not Avocado a day keeps the doctor away, yes avocado technically a fruit but used as a vegetable has tons of nutrients like Vitamin E, K , B, C and mono unsaturated fats. With so many health benefits it is good to include at least one avocado a day either in salads, smoothies or simply make this guacamole. Guacamole is an avocado-based sauce that originated with the Aztecs in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt.  You can use guacamole as a dip, salad or condiment. Guacamole with some whole grain chips and salsa serves as a good snack or starter. Or if you are looking for a grain free option, you can serve with some almond flour cheese triangles which I will post soon. So make sure to check back.

Preparation Time – 10 Minutes

Cooking Time – Nil

Serves – 4 to 6

Ingredients

Avocado – 3

Roma tomatoes – 2

Onion – 1/2

Green Chili – 2 or more to taste( you can substitute this for jalapeno)

Lime – 1 (Juiced)

Sea salt – 1/2 Tsp or to taste

Cilantro – handful(leaves alone no stalks)

Method

1) Peel, deseed and scoop out the avocado pulp in a bowl and to this add half of the salt and lemon juice.

2) In a food processor place the tomatoes, onion, green chili, rest of the salt and cilantro and pulse for a second and transfer the mixture to the avocado pulp and using a masher mash nicely and combine it well and serve immediately.

Note – You can add a clove of garlic along with the tomato, onion and serve guacamole with corn chips, multi grain chips or almond flour triangles which I will post soon.

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Brown Rice Pulao/Pilaf

Summer time. Beautiful  flowers blooming all around, fresh colorful produce flooding the farmers market, no heavy winter clothing to wear and making life whole lot easier to move around and with kids out from school there is no reason to waste even a single minute in this wonderful season. So I settle down to easy to make, healthy and filling one pot meal dishes like this.  This brown rice pulao tastes simply fantastic with all the spices and herbs thrown in and seasoned with some pan fried cottage cheese(paneer) and cashews. Served with some spiced kidney beans(rajma), they are so tasty and filling and keeps you going for hours. If you include brown rice as a part of your diet, you should try this pulao and I am sure you will happy you did it. Do not be intimidated by the long list of ingredients,  believe they are pretty easy to put together.

Preparation Time – 15 Minutes

Cooking Time – 30 Minutes

Serves – 4

Ingredients

Brown basmati rice – 1 1/2 Cups

Chopped vegetables – Cauliflower florets, green beans, green peas, carrots, bell peppers(multiple colors) – 4 Cups or more of your choice

Onion – 1 big sliced

Salt – 1 1/2 Tsp or to taste

Coconut oil or clarified butter – 2 Tsp

Cinnamon stick – 2 inch pieces

Yogurt – 1/4 Cup

Water – 4 Cups and add more if required

To be ground to paste

Coriander leaves – handful

Mint leaves – few

Green chilies – 2 or more to taste

Ginger – 1 inch piece

Fennel seeds – 1/2 Tsp

For seasoning

clarified butter – 1 Tbsp

Cashews – few broken

Paneer (Indian cottage cheese) – few cubes

Method

1) Soak the basmati rice for at least 12 hours.

2) Heat a thick bottomed pan add the coconut oil and add the cinnamon sticks, once they are slightly brown add the sliced onions and add a pinch of salt and saute till they are translucent.

3) Now add the chopped veggies and half of the salt cover and cook for 5 minutes. To the veggies add the soaked and drained basmati rice and add the yogurt, ground green paste, water and the remaining salt and cover and cook till the basmati rice is well cooked. Keep stirring in between and add more water if necessary.

4) Heat the clarified butter in another small pan and once it is warm fry the broken cashews till golden and after removing the cashews, fry the paneer adding a pinch of salt till golden and transfer both the cashews and the paneer along with the remaining clarified butter to the cooked pulao and stir gently and serve.

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Home made Roasted Almond Butter

Summer vacation, kids at home, lot of cooking, snacking, running around, no time for yourself. I am sure I am not alone and this is what all the Moms experience. With kids at home, I am really kind of stocking up on lot of different healthy snacks. This is one such combo and comes very handy. Not alone they are healthy and natural but also tastes awesome together. Fruits because of the water content keeps you full and fat and protein content in almond butter curbs the craving and serves as quick and healthy snack. If you are some one you buys the pricey Almond butter in the store, then you should definitely read this recipe. Such a simple and easy one and home made almond butter just costs a fraction of what you buy in the store. If you happen to try this recipe do let me know how you liked it. If you happen to have suggestions for healthy and easy snack ideas please do share it with me and I will be happy to try that out.

Preparation Time – None

Cooking Time – 15-20 Minutes

Serves – Makes 1 cup by volume

Ingredients

Almonds – 2 Cups oven roasted or you can go for raw ones too

Coconut oil – 2 Tbsp

Salt pinch optional





Method

1) Bake the almonds for 15-20 minutes stirring in between till they are slightly brown.

2) Set it aside to cool.

3) Once the almonds are cold enough to handle, transfer them to a food processor and grind till you get a nice powder. Now add the coconut oil and process once again to get a smooth paste.

4) Transfer to clean, dry container and enjoy.

5) This stays good at room temperature for at least 7 days, mine was all done by that time.

Note – You can add sweetener and flavoring of your choice like honey, maple syrup, stevia and unsweetened cocoa, vanilla extract etc.

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Whole Wheat Date & Nut Cake(Eggless)

Baking is definitely therapeutic, if you love to bake you know what I am talking about. I used to bake a lot few years back when gluten was still a part of our diet. It is definitely lot of fun and very easy to bake with flours containing gluten. So I seriously look forward for opportunities to bake with wheat and make it for people who include them. My Parents include wheat in their diet and I baked these cup cakes few months back and sent it to them. This recipe I saw in a magazine  few years back and the recipe was for making the cake in Microwave. This is such a simple recipe and a definite keeper. I have changed the recipe slightly replaced the all purpose flour with whole wheat,  added more dates, as I had ton of them and cut down slightly on the sugar.

Dates are healthy alternate for refined sugar, but still are sugar and in fact very high in sugar. All dried fruits have more sugar than when they are fresh. So this recipe is not recommended for people with diabetes. If you can include gluten and dates in your diet, do give it a try and let me know how you liked it.

Preparation Time – 20 Minutes

Cooking Time – 12-15 Minutes

Makes - 24 mini cup cakes + 4 regular cup cakes

Ingredients

Whole Wheat Flour - 1 1/4 Cups

Dates - around 25

Raw sugar - 1/2 cup

Brown butter/Clarified butter/Ghee - 1/4 cup

Warm Milk - 1 + 1/4 cup

Salt – pinch

Baking Soda - 1 tsp

Chopped walnuts - 1/2 cup

Vinegar -1 Tbsp

Vanilla extract – 1 Tsp (Cardamom + Nutmeg + Cinnamon also will work to give a fruit cake flavor)

Method

1) Soak the dates in warm milk and set this aside for an hour till the dates are soft and tender.

2) Puree the dates in a food processor to a fine a paste.

3) Add salt, baking soda, chopped walnuts  to the whole wheat flour, combine it and set it aside.

4) To the date and milk puree, add the melted clarified butter, raw sugar, vanilla extract and combine well.

5) Preheat a baking oven to 350 Degrees Fahrenheit and  line a 24 mini cup cake mould  cups and also another 4 cup cake mould with paper cups.

6) Slowly add the combined dry ingredients to the wet ones and gently stir and combine well with a spatula without over mixing. Now add the vinegar and give one last stir.

7). Fill the lined moulds till 3/4th of their height and bake for 12-15 minutes till a tooth pick inserted in the center comes out clean.

8) Cool in a wire rack and enjoy!!

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Black Chick Pea Snack(Kala Channa Chat)

Black chick peas are a good source of protein and Iron and of course complex carbohydrates.  They are nutritionally superior than the light colored garbanzo beans. As a quick snack I prepare sundal a traditional South Indian seasoned and stir fried snack with grated coconut. When I was half way making this dish, my elder one said asked me if, I can make something else instead of sundal.  After a little thinking I changed the supposed to be Sundal in to a much healthier snack by adding veggies and coconut and spiced it up with the sweet and spicy chutney.

If you are looking for a low carb snack you should definitely try this, the veggies like cucumber, tomato, onion are safe for people who count carbs in their diet. Coconut is good source of protein and apart from a good taste it gives a sense of fullness. So try this and let me know, how you liked it.

Preparation Time – 10 to 15 Minutes

Cooking Time – 10 – 15 Minutes (If you have pre cooked chick peas – nil)

Serves – 2

Ingredients

Cooked black chick peas – 1 Cup

Cucumber and Tomato – 1 1/2 Cups(Chopped)

Chopped or grated coconut pieces – 1/2 Cup

Onion – 1/2 medium sized onion finely chopped

Salt – 1/2 tsp or to taste

lime juice – 1 Tsp or taste

chat masala – 1/2 Tsp

chopped cilantro – handful

Green chutney – 1 Tsp

Roasted cumin powder – 1/2 Tsp(optional)

Sweet chutney – 1/2 Tsp(omit this if you are looking for a low carb version)

Sev – 1 Tbsp(this is once again optional)

Method

1) Combine the cooked chick peas, cucumber, tomato, onion, coconut, chopped cilantro, salt, lime juice, roasted cumin powder, green chutney and toss well.

2) Top it with sweet chutney and sev and serve, this is very much optional and you can even drizzle some yogurt on top and serve it.

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Mixed Bean & Vegetable Rice Flakes(Aval/Poha)

Of late my week ends are becoming more hectic than the week days. Especially Saturdays with too many activities for the kids, the day is very busy and exhausting too. So Sunday morning, I  try to relax from the previous hectic day/week, wake up little late than usual.  Every body is hungry including me and I open the refrigerator and have a little bit  of different vegetables and don’t have any kind of batter to come up with a quick breakfast. With pretty much no options and some left over veggies and boiled beans in my refrigerator I came up with this quick and well balanced breakfast. I always have some kind of boiled beans kept  either in the refrigerator or freezer to whip up some thing quick on un-predictable days like this.

If you include grains in your diet you should try this gluten free rice flakes. Poha or Aval can be found in Asian Indian stores and resembles pale, elongated and smaller variety of oats and is made from rice that is parboiled, pressed and dried. With some beans, vegetables and nuts they make a totally delectable dish which is very quick to make too. Do not be intimidated by the long list of ingredients, it is very easy recipe and also very forgiving.  Do try it out and let me know how you liked them.

Preparation Time – 10 to 15 Minutes

Cooking Time – 10 Minutes

Serves – 4 to 5

Ingredients

Onion – 1 big

Green chili – 2 to 4 or more to taste

Ginger – 1 inch piece

Green and red bell pepper, tindora(small gourd) – 1 1/2 to 2 Cups

Boiled green mung bean & black chick pea(kala channa) – 1 to 1/2 Cups

Roasted peanuts – 1/3 Cup

Fresh grated coconut – 1 Cup

Lime juice – Juice of 1 lime or more to taste

Cilantro – handful (chopped)

Poha/Aval/Rice flakes – 2 Cups

Salt – 1 1/2 Tsp or to taste

Turmeric powder – 1 Tsp

Tempering

Coconut oil – 2 Tsp

Mustard seeds – 1 Tsp

Split urad dal – 1 Tbsp

Split channa dal – 1 Tsp

Curry leaves – handful(Definitely add this for a lovely aroma but I didn’t have it in hand so left it out)

 

Method

1) Heat a wide mouthed pan and once it is hot add the coconut oil. Once the oil is warm add the mustard seeds.

2) After the seeds stop spluttering add the split urad dal, channa dal and after they slightly brown add the onions, green chilies and chopped ginger and a pinch of salt and saute till the onions become translucent.

3) Now add the chopped peppers, tindora half tsp of salt and turmeric powder and saute for five minutes.

4) Soak the poha in water and the dirt and husk if any will float on top, remove the impurities and then set it aside to drain in a colander.

5) Now add the cooked beans give a quick stir, squeeze out the water from the poha and add it to the pan and add the remaining salt and stir and switch off the stove.

6) Now add the lemon juice, grated coconut, roasted peanuts and chopped cilantro and stir and serve with some yogurt and pickle.

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Dahi Bhalla/Bhalle (White Lentil dumplings in yogurt sauce – not deep fried)

Which do you think is the challenging meal of the day? I think it is snacks that too when you have to make a different snack every day for hungry kids back from school and at the same time not to indulge on sinful ones. In my quest to make not so sinful snacks, I modify some of the recipes and try to make it little guilt free and this is one such one. If you are familiar with Indian cuisine, this bhalla/bhalle is a slightly jazzed up version of the South Indian Thayir vadai. If you are not familiar with Indian cuisine Soaked and ground white lentil dumplings are deep fried and soaked in yogurt pepped up with red chili powder, tangy and sweet chutneys. Even though I seriously don’t have anything against fried snacks, I normally stay away from fried food because I either use coconut oil or organic clarified butter(for sweets) for deep frying. These are slightly calorie dense and are also pretty expensive, so I try to find alternate methods like pan frying or baking. I used the Aebleskiver pan/ appam pam/ appe pan the magic utensil I love the most to pan fry this instead of deep frying. Very easy to put together if you have the basic ingredients in hand and serves as a quick snack or even as a gluten free party appetizer. If you haven’t tried this out before do try it and let me know how you liked it.

Preparation Time – 20 to 30 Minutes

Cooking Time – 20 to 30 Minutes

Serves – Makes around 24

Ingredients

Urad Dal – 1 Cups

Salt – 1 Tsp or to taste

Raisins – 48

Cashews – 24(Toasted and split into half)

Oil – 2 Tbsp

Water – 3 to 4 Cups

For the yogurt sauce

Yogurt – Around 3 to 4 Cups

Black salt  - 1/2 Tsp or to taste

Mint chutney  - 2 Tbsp or to taste

Sweet date and tamarind chutney – 2 Tbsp or to taste

Kashmiri chili powder – 2 Tsp or to taste

Roasted cumin powder - 2 teaspoons

Chat masala powder – 1/2 Tsp

Fresh coriander leaves,chopped - 2 tablespoons

Ginger,cut into thin strips 1 inch piece – 1 Tbsp

Method

1) Rinse and drain urad dal and soak it in water just covering an inch over  the surface for 2-3 hours. Now drain the water and reserve the excess water. Add little by little of the reserved water and grind into a smooth paste adding salt and keep it aside.

2) Heat the appam pan and once it is hot add few drops of oil in each of the groove and pour batter till 3/4 of the groove and insert two raisins and  the half piece cashew and cover and cook on one side.

3) Now flip and cook the other side. Take this out of the pan and repeat the steps for the rest of the batter. Once all the vadas/appam/bhallas what ever you call is done. Heat another wide mouthed pan and boil the water. Once the water comes to rolling boil. Put the bhallas in hot water and leave it for 2 minutes.

4) Remove the bhallas and set it aside to cool as they will be little hot to touch. Once they are cool enough to handle, squeeze out the excess water and set the bhallas aside.

5) Now add the salt, chat masala to the yogurt and whisk it without any lumps. Place the bhallas in individual serving bowls or in a place and pour the yogurt mixture over it. Top it with red chili powder, roasted cumin powder, ginger pieces, chopped cilantro and the sweet & spicy chutney and serve.

Note – You can also substitute half of the urad dal with mung dal as mung is a superior lentil than urad as far as nutrition is concerned.

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