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.
Amaranth is called the superfood of India. It is a very nutritious plant with a lot of protein, iron and calcium. And I have loving friends who have grown amaranth and then gifted some to me. I made a simple recipe today and I loved it. And so did my better half which usually is an indication that the dish is indeed tasty.
Amaranth – around 400 gm finely chopped
Onions – 2 medium finely chopped
Potatoes – 4 chopped into thin (approx 0.5 cm thickness) pieces
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Turmeric – 1/2 tsp
Red chilli powder – 1/2 tsp
Dried coriander powder – 1/2 tsp
Salt – to taste
Garam masala – 1/4 tsp
Fresh lime juice – 2 tbsp
Preparation (cooking time: 30 min):
Take 2-3 tbsp cooking oil in a skillet and add the Cumin and Mustard seeds. When they have cracked, add Onions and a punch of Salt. Fry until onions start to turn brown. At this stage add Potatoes and let it fry together with the onions. When the potato wedges start to become brown, add the amaranth leaves and stir well. Now add in all the spices. The leaves will start to lose water and start to wrap around the Potatoes. Fry for around 5 min. Finally add the lemon juice. Mix well and fry for another minute.
And we are ready.
Vegetarian dumplings is what we commonly know these as today. However these are locally referred to as momos by people in Tibet where this recipe originally comes from. Flow of good food across borders is very common, and so this great recipe has found its way into India. In the north eastern states, this is a staple diet and many times also made in non vegetarian tastes. We will today focus on the vegetarian ones.
These beauties are also very famous as street food in northern and west such as the national capital region, Himachal Pradesh etc. I have always loved the steamed momos, though another version is the fried momos. Today I am sharing the steamed momos. This recipe will make around 40 momos.
For the filling:
- 1 large onion finely chopped
- 4 cloves of garlic finely chopped
- 1 inch of ginger finely chopped
- 1/2 large yellow capsicum finely diced (it is ok to substitute with green or red bell pepper)
- 1 cup of finely chopped mixed vegetables (carrots, beans and cauliflower)
- 2 tablespoon oil
- 3 teaspoons of soya sauce
- Salt to taste
- 1/2 teaspoon black pepper
For the dough:
- 2 cups of maida (all purpose flour)
- salt to taste
- 1/2 cup of water + 2 tablespoon of water
I made the filling first. For the filling, take the oil in a skillet. When hot, add the chopped garlic and chopped ginger. Saute for 30-40 sec, and add all the remaining chopped vegetables. Stir fry for 3-4 minutes. Add salt and black pepper. Fry again for 1 minute. now add in the soy sauce. Keep stirring and fry again for a minute. Sometimes this mix can ooze out a little water. Fry to let this water evaporate but at the same time keeping care that the vegetables stay a bit crunchy and do not get mushy. Remove from flame and let this mixture cool.
On the other side, add the flour, salt and water
slowly and knead into a firm dough. Cover the dough and let it stand for 20 min.
When the dough is ready, divide it into approximately 40 portions. Roll each little portion into a thin circular shape, add 2 teaspoons of fried vegetable mixture and close the momos into crescent shaped moons as shown here.
Boil a glass of water in a steamed pan. I have a large steamer so please adjust the water as per your steamer. When the steam is formed, add the momos to the steam pan, and steam momos until they become slightly translucent. It usually takes around 5-6 minutes for each batch of momos. When ready, serve hot with the dumpling chutney or dumpling dip of your choice.
This is a super simple recipe, with loads of taste that just melts away in the mouth. Tomato rice is a south indian dish – simple and quick and super tasty. Pair it with yoghurt, raita of your choice or even a curry of your choice. It works well with everything and is just the perfect lunch or dinner to make when you are tired, and need something quick and easy and yet healthy/tasty.
Preparation time: 20 min
Ingredients: Black mustard seeds (Raee): 0.5 tsp
Tomato – diced into small cubes – 3 medium
Basmati Rice – 2 cup
Peanuts – 3/4th of a cup
Green chilli – chopped – 1 (optional)
Turmeric – 1 tsp
Sambhar powder – 1.5 tsp (This is easily available at an Indian grocery store across the world)
Salt – 1 to 1.5 tsp (adjust to taste)
Water – 4 cups (keep twice the amount of rice)
Vegetable oil – 3 tbsp
Method: Take a pan/pot or wok, and add the oil. When the oil is hot, add the mustard seeds and let them splutter. Then add the peanuts and fry them for approx. 2 min until they become a little brown in colour. Then add 3/4th of the chopped tomato and stir for 2 min. Then add the green chilli, sambhar powder, salt and stir. Now add the rice and mix. Then add water. Let the water come to a boil on medium heat. At this stage, give the rice a stir, cover the pot with a lid and simmer the heat to low. Cook until the rice is fully cooked. Now add the remaining tomato, mix well and serve hot with a side dish, curry or yoghurt of your choice.