I ain’t so much of a raw food fan myself but after having a little baby, time has become a constraint and also the energy. So I need something that I can just pop into my mouth and also gain healthy energy.
So here is my first try at making energy bites. I used another chefs recipe to make this, with a slight variation at my end. They have come out fine. Not too sweet yet enough tasty.
Recipe credit: Original recipe Ruchiskitchen.
Almonds (soaked and peeled) – 2 cups
Deseeded Dates (not the dry ones) – 1 cup
Dessicated coconut – 1 cup
Soak the almonds overnight and peel off their skin the morning. Or soak the almonds in boiling water for 15-20 min and then peel off the skin. Keep aside.
Now remove the seeds from all dates. Keep aside. (I am cutting down on sugar so I have only used dates in this recipe for the slight sweet touch). In case you want more sugar, you can follow the original recipe from Ruchi.
Finally one cup of Dessicated coconut.
Add all the Ingredients to a food processor and crush until the whole mixture blends together. The mix must be slightly sticky. If not, add dates or honey.
Make small balls out of the mixture. Roll over each ball in dessicated coconut and keep aside.
Keep the energy bites in the refrigerator in an air-tight container.
Inspired from coconut chutney recipe by Manjula aunty, we tried to make a green coconut chutney and it was great! Got amazing feedback from guests on all the chutneys that we had prepared to go with idli and sambhar.This chutney can easily be used with uttapa,dosa, wada or pagodas.
Preparation time: 15 min
Chana daal (gram lentil): 2 tbsp
Natural yoghurt or curd: 3 tbsp
Coriander: 3 tbsp
Coconut (crushed): 3/4 cup
Water: 1/4 to 1/2 cup
Salt to taste
Red chili powder: 1/2 tsp
Black mustard seeds: 1/4 tsp
Dry roast Chana daal in a pan until slightly brown. blend the toasted daal to a fine powder in a blended.Now add the curd and fine chopped Coriander leaves to the blender and blend to a smooth mix. At this stage add coconut and blend to a fine chutney. If it is too thick add water as needed.Finally add salt and red chilli.
Now take 1 tbsp vegetable oil in a pan and add mustard seeds when oil is hot. Once the seeds splitter add chutney from the blender to the oil. If needed adjust water,salt and red chilli. Remove from flame, transfer into a glass or ceramic bowl and let it cool to room temperature.Then place in the refrigerator until it is cool.
Enjoy with a dish of your choice.Goes best with south indian food.
Whenever I come back exhausted and tired after a long day, all I look for is quick food – with taste and health gradient.
Here is what I did for this green Thai curry. I used the recipe for yellow thai curry (find Here) and replaced carrots,mushrooms and green peas with boiled broccolli, spinach.Also used some sauté red bell pepper. And taaadaaan it’s ready 🙂